Chocolate Mousse Recipe

Dark Chocolate Mousse with Grand Marnier

I like this Chocolate Mousse Recipe because it is dense and rich - some might find it a bit too rich. There are no egg whites so it doesn't have the characteristic fluffiness of classic chocolate mousse - more of a dense, soft fudge texture like a chocolate dessert.



The more cocoa solids in the chocolate you use, the less sweet the mousse will be - the recipe doesn't call for sugar so if you prefer a sweeter mousse then use a sweeter dark chocolate. The Grand Marnier does add a gourmet touch but you could also use a strong coffee (liquid) like espresso or milk instead of the alcohol. It goes very well with after-dinner liquer

Chocolate Mousse Recipe Ingredients:

• 140g good-quality dark chocolate (bitter-sweet)
• 2 Tbs Grand Marnier or substitute with whatever you prefer (milk, coffee etc.)
• 4 free-range egg yolks
• 1 cup (250ml) cream, whipped into soft peaks
• 4 Tbs dark cocoa, sifted

How To Make Chocolate Mousse

1. Melt the chocolate and Grand Marnier (or substitute) in a bowl over a saucepan of simmering water. If you have a double-boiler then that is ideal. Be careful not to burn the chocolate.

2. Turn the heat down to low and add the egg yolks to the chocolate, one at a time, stirring each one well into the chocolate mixture before adding the next. Don't panic if the chocolate begins to stiffen, it will soon become smooth again.

3. When you have added all the yolks, take the chocolate mixture off the heat and leave it to cool a little - to about body temperature.

4. Fold half the whipped cream into the chocolate then add the cocoa. Fold the cocoa into the chocolate and then lightly fold in the remaining cream.

5. Pour the mixture into a serving bowl or small ramekins and leave it in the fridge for several hours to chill. Serve with the icecream or whipped cream. I am particularly fond of pairing it with black cherry preserve - it reminds me of black forest cake.
   
   
   
   

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