Chocolate mousse is one of those things that people seem happier to buy rather than make. After all, who wants to spend time doing all that whipping?! But the truth is, chocolate mousse is not that difficult to whip up (if you’ll pardon the phrase) and it will taste way better than any shop-bought version ever could. The key to making the ultimate chocolate mousse? Really good chocolate!
- 8 ounces semi-sweet dark chocolate, broken into 1/2-inch pieces
- 6 large eggs, separated
- 6 tablespoons granulated sugar, divided
- 2 cups heavy cream
- ¼ cup sweet liqueur (such as Chartreuse, amaretto, mandarin, or Grand Marnier)
- 3 tablespoon water
- Grated chocolate, for garnish
- Break the chocolate into ½-inch pieces and place in the top of a double boiler over simmering water.
- Cook over low heat, stirring occasionally until the chocolate is melted. Remove from the heat, and set aside.
- Place the egg yolks and 3 tablespoons of water in a heavy saucepan. Cook over very low heat, whisking vigorously and constantly for about 6 minutes until the yolks begin to foam and thicken.
- Whisk in the liqueur, and cook, whisking constantly until the sauce thickens enough to coat the back of a spoon.
- Remove from the heat and pour the mixture through a fine wire-mesh strainer into a bowl. Discard any solid bits.
- Fold the melted chocolate into the sauce. Transfer the chocolate mixture to a large bowl and set aside.
- Beat the cream with an electric mixer on high speed for 2-3 minutes until stiff peaks to form. Beat in 2 tablespoons of sugar toward the end. Fold it into the chocolate mixture.
- Using the electric mixer, whisk the egg whites on high speed for around 1 minute, until soft peaks start to form. Beat in the remaining ¼ cup of sugar, and continue beating until stiff peaks form. Fold into chocolate-cream mixture.
- Spoon the mousse into a bowl, and chill between 4 and 24 hours, until ready to serve. Garnish with grated chocolate.