How to make classic french chocolate mousse
- 225 grams dark chocolate (70% cocoa) 8 oz
- 50 mls water 3 tbsp
- 30 mls orange liqueur or brandy 1-2 tbsp
- 30 grams unsalted butter 2 tbsp, 1 oz
- 4 medium eggs, separated
- 90 mls whipping cream or double cream
- 1/4 tsp cream of tartar
- 3 tbsp caster sugar 45 mls
- creme fraiche or soured cream and some raspberries, blueberries or left over whipping cream for decoration.
Place the chocolate in a pyrex / heatproof bowl. Melt over heat in a pot of bain marie (a post of simmer water) so as not to burn/ overheat the chocolate. Slowly add the water as you go along so as to loosen the chocolate as it melts. Once it’s melted remove fromheat and whisk in the liqueur and butter.
With a electric mixer beat the egg yolks for 2-3 minutes until thick and creamy, them slowly beat into the melted chocolate until well blended. Side aside.In the same bowl whip the cream up until it becomes stiff and stir into the chocolate mixture.
In clean grease free bowl whisk the egg whites, add the cream of tartar and caster sugar which the egg white mixture becomes stiff and glossy.With all this whisking it makes the chocolate mousse nice and light. I would definitely recommend using a electric whisk rather by hand as it is a lot of work by using hand whisk.
Using a rubber spatula or wooden spatula slowly fold in the egg white mixture into the chocolate mixture. Like one does with all macaroon and cake mixtures so as not to let the air escape. Cutting down along the sides and up to a semi circular motion until it is combined. don’t worry too much about the white streaks it will strengthen out itself. Put them into 4 or eight individual. it take at least 1-2 hours to set in the fridge. if you are serving to guest make this mousse ahead of time.
Serve with creme fraiche or sour cream or remaining cream on top with some raspberries and blueberries.