Hi Deerest Friends,
Whether it’s summer or winter where you are, there are always times where you desperately need comfort food. You’ve just been dumped. You have PMS. You’ve just finished watching The Notebook after being dumped whilst having PMS. Well I can’t fix those problems but I can promise you that this DIY tutorial will make you feel so much better.
I am a very modest person but I make the best chocolate mousse in the world. Really.
All year long, I get requests from family and friends regarding this mousse. If it weren’t for this mousse they all would have probably stoped talking to me years ago. Now “best chocolate mousse in the world” may sound like a big claim but after you try this you will be agreeing with me. And if you don’t I will ignore you anyway.
So Let’s Get Started!
You Will Need
-3 Mixing Bowls (one large, two medium sized)
-Large Metal Spoon
For the Chocolate Mousse:
-300g of Good-Quality Chocolate (I use a combination of 150g of Dark, 100g of Milk and 50g of White Chocolate)
-¼ cup of Caster Sugar
-1 tbsp of Cocoa Powder
-300ml of Thickened Cream (must be suitable for whipping)
-Grated Chocolate, to serve (this is how I decorate mine but this can be changed)
Using electric beaters, start by whipping your cream in one of the smaller bowls until it forms firm peaks, being careful not to over-beat. Once whipped, put the cream aside for the moment.
Break up your chocolate and place it in the top of the double boiler. Place the double boiler (with water in the lower section) on low-medium heat and stir frequently. When the chocolate is smooth and fully melted, take the chocolate off the heat and leave in to cool slightly.
Place eggs and sugar in one of the smaller mixing bowls and beat with clean electric beaters for 5 minutes, or until mixture is pale, thickened and doubled in volume.
Mix sifted cocoa powder into the egg/sugar mixture and stir well.
Fold the cooled chocolate into the egg/sugar/cocoa mixture and stir well. This will cause the mixture to thicken significantly.
Now using a large metal spoon, gradually fold the whipped cream into the chocolate mixture and stir well until all the cream has been incorporated.
Move the mousse into a serving bowl and smooth out the top using a spoon.
Sprinkle grated chocolate over the top of the mousse.
Finally cover the bowl with plastic wrap and keep in the fridge.
And You’re Done!
Even though this mousse will leave you with a lot of dirty dishes, it is really easy to make and is ridiculously delicious. This mousse can be made up to three days before serving and the longer it sits in the fridge the better it gets. I use a combination of three different chocolates that give a sweet, rich flavour but you can change this recipe to all dark if you like it really strong to all white (don’t add cocoa powder) if you prefer it sweet. Oh… and if the world does end today/tomorrow (it won’t) at least you will spend your last few moments consuming delicious calories that your won’t have to work off!
If you liked this DIY tutorial comment below and if you have any other DIY ideas you’d like me to attempt let me know 🙂