Chocolate mousse is one of those recipes I could probably make in my sleep. Growing up it was my mother’s go-to dessert when feeding a crowd and I can clearly remember many occasions helping her to fold the ingredients together, waiting for them to set then topping each little ramekin with a squirt of cream from a can (this was the 80s, after all).
Over the years I’ve experimented with various recipes for chocolate mousse, but my favourite has to be the classic my Mum made. Some chefs call for the addition of cream or butter, but for me the fats detract from the rich clean flavour a good mousse should achieve. Flavour can be added in the form of a slug of alcohol or coffee, some citrus zest or spice at the end but the basic recipe always stays the same: chocolate, eggs and just a touch of sugar.
Perfectly whipped egg whites are important when it comes to creating a light, bubbly mousse and the Kenwood stand mixer is perfect for this. Use the whisk attachment to whip egg whites gently before adding the sugar, turning up the speed and whisking it all into stiff, glossy peaks.
For a festive variation on this recipe, why not try mixing the sugar with a little cinnamon and nutmeg, stir in some orange zest or replace some of the water with a cheeky slug of brandy?
20 minutes preparation plus 3 hours to set
- Melt the chocolate and water in a heatproof bowl suspended over a pan of simmering water. Remove from the heat and set aside to cool slightly, about 3 minutes.
- Whisk the egg yolks then beat into the melted chocolate. In your Kenwood stand mixer, whisk the egg whites until soft peaks form. With the whisk still running, add the sugar a little at a time followed by the salt until glossy, stiff peaks form.
- Using a large metal spoon, gently fold one third of the egg whites into the chocolate mixture to loosen it up. Tip in the remaining whipped egg whites and gently fold until combined. The more careful you are, the more air will remain in the mixture and the lighter your mousse will be.
- Divide the mixture between four ramekins and refrigerate, covered with cling film, for a minimum of three hours.
- Serve topped with a blob of whipped cream and sprinkled with cocoa nibs or toasted nuts, if you like.
* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.