- Serves: 10-12
- Prep Time: 30 minutes plus overnight chilling
- Effort: medium
- 15 g powdered gelatine, or one dessertspoon
- 325 g dark chocolate, chopped
- 8 eggs
- 125 g caster sugar
- 50 g cocoa powder, sieved
- 125 g unsalted butter, melted, cooled
- 500 ml double cream, lightly whipped
- 3 tbsp chocolate shavings, for decoration
1. Put 6 tablespoons of cold water into a saucepan and sprinkle over the gelatine. Leave on one side for about 5 minutes, until it becomes spongy.
2. Melt the chocolate in a heatproof bowl placed over a pan of simmering water, set aside while you make the mousse base.
3. Whip the eggs using an electric mixer, for 1-2 minutes on medium speed - until they're blended.
4. Meanwhile, tip the sugar into a small saucepan and pour over 60ml water. Dissolve the sugar over a medium heat and then boil for 2 minutes. Pour the hot syrup in a thin steady stream onto the eggs while they're being whisked. Continue whipping until the eggs increase in volume and become fluffy and mousse-like.
5. Turn the machine down to its lowest speed setting and add the cocoa powder. As soon as all the cocoa has been mixed in, turn off the machine.
6. Dissolve the gelatine over a low heat and stir into the mousse.
7. Using a big metal spoon, fold in the melted chocolate, cool melted butter and the softly whipped cream.
8. Turn the mousse into a large glass bowl and leave overnight to set. Decorate with chocolate shavings before serving.
9. If you'd prefer not to use gelatine, you can leave it out of the recipe - it'll have a much softer set, but will taste just as good. You don't have to use an electric machine - if you whip the mousse mixture in a bowl placed over a pan of simmering water you'll still get a delicious result.
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