Fudgy Chocolate Mousse
I love cream. It contains lots of lovely saturated fat which helps to keep you full, keep your skin gorgeous and cells healthy and it also slows sugar absorption. I love eggs for their protein and fat content. And I love chocolate because I do! And, thankfully, there’s plenty of research out there that says that high quality dark chocolate is good for you as well!
Here’s a dessert option that contains lots of lovely cream, eggs and dark chocolate. Most chocolate mousse recipes add loads of sugar and I think this is totally unnecessary if your chocolate contains some sugar as almost all do.
This Chocolate Mousse is not your typical light as air one. It’s thick and fudgy and quite genachy! You don’t need to eat too much of it to feel like you’ve just satisfied your need for chocolate for quite a while. I love making it occasionally and having it in the fridge for whenever I feel like something a little sweet. Like I said, you only need a little bit. Try quenelling it and use it like ice cream, cover it in toasted flaked almonds or hazelnuts, flavour it with vanilla or peppermint oil or orange oil or even a liqueur if you want too or add a shot of espresso to it. You could serve it with raspberries or blueberries or a fruit platter for an easy dinner party desert option. It’s up to you. I usually eat it one teaspoon at time over the course of a week. (And not just by myself I might add. I have help!)
It’s important to use a thick pure cream – at least 45% butter fat. Thin cream will work but it won’t be as thick and fudgy and that’s what makes this chocolate mousse special and different from others. Make sure that the cream is pure and has no additives. The chocolate should be dark and organic if possible with no additives. I use a dark organic chocolate that has 70% cocoa solids and 27% sugar so its not overly sweet. For this entire recipe, there is 54 grams of sugar. Look at the ingredients list of your chosen chocolate and see how many grams of sugar per 100 grams to see how much sugar.
- 200g organic dark chocolate (no more than 27% sugar)
- 250 – 300ml pure cream (at least 45% butterfat)
- 3 free range pastured eggs – separated
- That’s it!
- Chop chocolate into small pieces and place in top of double boiler. Melt gently.
- Once melted, remove from heat and transfer to a large bowl. When cooled a little, stir in the cream. It will be a very thick mixture but stir till smooth.
- Add egg yolks and gently mix together till combined.
- In a separate clean bowl, whip egg whites to soft peaks (use your mixer if you have one or your arm and a whisk and get a bit of exercise!)
- Add egg white 1/3 at a time and very gently mix in with a spatula or large metal spoon so as not to knock all that hard earned air out of the egg whites. You want it to be fairly smooth but it will be a stiff mix
- Do not over mix. Transfer to individual bowls or a large serving bowl.
If you really want, you can add sugar to the recipe. It’s up to you. Personally, I think it’s sweet enough as is.
Enjoy your chocolate mousse!