Dark Chocolate Mousse

SOMETHING ELSE?

When I say OH MY GOSH this is SO FRIGIN YUMMY I don’t exaggerate. If you love the rich, intense taste of dark chocolate with a slight lemon twang at the end then you really need to give this dark chocolate mousse a try.

This chocolate mousse is the epitome of happiness and everything indulgent. Incredibly light as we lock in the air from the meringue that we whip up first, then powerfully rich from the folded in dark chocolate.

Ingredients

  • 3 Egg Whites
  • 120G 70% Dark Chocolate
  • 1/2 Lemon
  • 25G Sugar

Method

1, Start off by whipping your egg whites into a white fluffy peaks, squeeze in some of the 1/2 a lemon’s juice, this will help stabilise the egg white meringue. When peaked, sprinkle in the sugar slowly as you whisk, the eggs will become smoother, whiter and firmer, whisk until the egg whites peak and remain stiff but make sure to stop or you will over-whisk and the air will escape.

2, Place your meringue to one side and melt your dark chocolate in a large bowl over a baine marie, place a pot with hot water over a stove and your bowl over this to melt the chocolate naturally with the heat below.

3, When melted, add in part of the meringue, not all, and mix quickly and vigorously so that the chocolate does not stiffen. Fold in the remaining meringue so as not to lose the air and divide into separate small ramekins. Place in the fridge overnight or for several ours to cool and thicken.

Watch us cook instead


Dark Chocolate Mousse

Dark Chocolate Mousse

5 from 1 vote
When I say OH MY GOSH this is SO FRIGIN YUMMY I don’t exaggerate. If you love the rich, intense taste of dark chocolate with a slight lemon twang at the end then you really need to give this dark chocolate mousse a try.
Cook Time30 mins
Cooling time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American, Gibraltar
Author: Mama Lotties

Ingredients

  • 3 Egg Whites
  • 120 G 70% Dark Chocolate
  • 1/2 Lemon
  • 25 G Sugar

Instructions

  • Start off by whipping your egg whites into a white fluffy peaks, squeeze in some of the 1/2 a lemon’s juice, this will help stabilise the egg white meringue. When peaked, sprinkle in the sugar slowly as you whisk, the eggs will become smoother, whiter and firmer, whisk until the egg whites peak and remain stiff but make sure to stop or you will over-whisk and the air will escape.
  • Place your meringue to one side and melt your dark chocolate in a large bowl over a baine marie, place a pot with hot water over a stove and your bowl over this to melt the chocolate naturally with the heat below.
  • When melted, add in part of the meringue, not all, and mix quickly and vigorously so that the chocolate does not stiffen. Fold in the remaining meringue so as not to lose the air and divide into separate small ramekins. Place in the fridge overnight or for several ours to cool and thicken.
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