This rich, velvety, decedent chocolate mousse is the perfect Valentine’s dessert.
The basic recipe for this comes from the Michel Roux book, Eggs, published by Quadrille in London. This is one of our ‘go to’ books, and is full of excellent tried and tested recipes.
Last year I was lucky enough to meet the man himself in Italy. I could not resist speaking with him and letting him know how much I enjoy his books.
So… back to the mousse. Start by placing two egg yolks in a bowl. Then add 1 tablespoon of corn syrup and 2 tablespoons of warm water.
Mix together with a whisk then set aside.
Meanwhile, place 150g of plain chocolate 60-70% Coca solids in a bowl over a saucepan of water. Then gently heat the pan to melt the chocolate.
While the chocolate is melting add 30g of powdered sugar to 150ml of heavy cream (Double cream in the UK).
Whisk the cream, but take care to not over whisk. You just want to firm it up to the ribbon stage. (When your whisk leaves a trail behind it as shown above)
Do not forget your chocolate on the stove, just give it a stir every once in a while until it has melted.
Once the chocolate is melted, remove from the heat and add the egg yolks. Stir in until completely combined.
Pour the chocolate mix into the cream.
Gently fold to combine.
Once combined you will have a silky chocolate mix with no white cream showing.
Pour into pots then leave in the fridge for at least an hour to firm up. These were decadent and just the right size. They were also fabulous with a dollop of whipped cream on top. While we love dessert, sometimes you just need one little taste at the end of a meal. This is a great option for those sorts of occasions.