Ad Lib chocolate mousse


  • Serves 6 people

  • 100 gm very dark chocolate (70% cocoa solids), finely chopped
  • 100 gm dark chocolate (55% cocoa solids), finely chopped
  • 125 ml (½ cup) pouring cream, at room temperature
  • 15 ml each Grand Marnier and Kahlua
  • 2 eggs, separated
  • ½ tsp pure vanilla extract
  • 45 gm caster sugar
  • To serve: pouring cream, coarsely grated dark chocolate and wafers
01   Melt chocolate in a heatproof bowl over a saucepan of barely simmering water (5-6 minutes), stir until smooth, set aside.
02   Whisk cream until soft peaks form (2-3 minutes), set aside.
03   Whisk liqueurs, egg yolks, vanilla and 30ml hot water in a heatproof bowl over a saucepan of simmering water until light and fluffy (3-4 minutes). Remove from heat, whisk until cooled to room temperature, then whisk in melted chocolate.
04   Whisk eggwhites in a separate bowl to soft peaks (1-2 minutes), gradually add sugar and whisk to firm peaks (2-3 minutes). Fold into chocolate mixture, then fold in cream, transfer to a 1-litre serving bowl and refrigerate until firm (2-3 hours). Serve quenelles of mousse drizzled with cream and scattered with grated chocolate, with wafers for dipping.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.
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