Chocolate mousse

AT A GLANCE

  • Serves 6 people

A softly, softly approach is the best way to re-create this luscious, velvety French dessert at home.

  • 300 gm dark bittersweet chocolate buttons (70% cocoa solids)
  • 2 eggs
  • 5 egg yolks
  • 165 gm (¾ cup) white sugar
  • 300 ml pouring cream
  • 60 ml (¼ cup) crème fraîche
01   Melt chocolate in a heatproof bowl placed over a saucepan of simmering water, set aside.
02   Combine sugar and 60ml water in a small saucepan over low heat, stirring until sugar dissolves (1-2 minutes), then brush down sides with a wet pastry brush and cook over medium heat until syrup reaches 115C (soft ball stage; 5-7 minutes).
03   Meanwhile, whisk eggs and yolks in an electric mixer until pale (3-5 minutes).
04   Whisking continuously, gradually add sugar syrup to egg mixture (avoid hitting the whisk and the sides of the bowl) and whisk until cooled (15 minutes).
05   Add chocolate mixture to egg mixture and stir until just combined (do not overwork).
06   Whisk cream and crème fraîche in a bowl to soft peaks, then set aside.
07   Fold chocolate mixture through cream mixture, pour into a large bowl or six 200ml glasses and refrigerate until set (3-4 hours).

Topics:

MASTERCLASS, EGGS, CREME FRAICHE, DESSERT, CHOCOLATE, WINTER, FRENCH

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

FEATURED IN

Jul 2010

Jul 2010

View Full Site