Chocolate Mousse
| Serves: 4 | Category: Chocolate | Recipe Course: Dessert | Machine: Mixer | Total time (min.): 60 |
A delicious and rich chocolatey dessert.
Ingredients
- 150ml Double cream
- 180g Dark chocolate (cocoa solids minimum 55%)
- 60g Butter
- 4 Eggs
- 40g Caster sugar
Tools
- Kenwood Kitchen Machine – Whisk and Flexible Beater
Method
- Whisk the cream on MAX speed until it forms soft peaks. Then refrigerate.
- Melt the chocolate and butter in a bowl over a pan of simmering water. Take care not to overheat the chocolate.
- Separate the egg whites from the yolks. Put the egg yolks to one side.
- Whisk the egg whites on MAX speed until soft peaks are formed. Scrape down the bowl and beater if required.
- Slowly fold the sugar into the whisked egg whites on MIN speed using the Flexible Beater.
- Add the egg yolks to the whisked cream.
- Combine the egg white and cream mix together on MIN speed using the Flexible Beater. Scrape down bowl and beater if required.
- Then slowly fold in the melted chocolate on MIN speed using the Flexible Beater.
- Place into individual dishes and refrigerate for 1hr. Serve chilled.
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