Chocolate Mousse is the ultimate chocolate fix that you’ll ever eat. It is rich and creamy, yet light and fluffy and is satisfying but always leaves us wanting for more! It is craved for universally, hence there’s a day to celebrate the ultimate chocolate dessert – World Chocolate Mousse Day. We thought of putting out the best chocolate mousse recipe ever prepared with exclusive ingredients from Nature’s Basket.
This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouthfeel.
To prepare this amazing mousse, you need the best kind of chocolate. At Nature’s Basket, we have the finest range of chocolates like L’Exclusif rich and smooth dark chocolate. This is a 72% dark organic chocolate. We also have free-range eggs that are produced using traditional farming methods, ensuring the highest animal protection standards.
- 3 free-range eggs
- 125g L’Exclusif dark chocolate
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream, full fat
- 3 tbsp caster sugar
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
- Whisk the yolks and set them aside.
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30-second bursts, stirring in between, until smooth.
- Set aside to cool – proceed with other steps.
- Whip cream: Beat cream until stiff peaks form
- Whip whites: Add sugar. Beat whites until firm peaks form
- Fold egg yolks into the cream using a rubber spatula – 8 folds max
- Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
- Pour chocolate into cream yolk mixture. Fold through – 8 folds max.
- Add 1/4 of beaten egg whites into the chocolate mixture. Fold through until incorporated – “smear” the spatular across the surface to blend white lumps in – aim for 10 folds.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
- To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Looking for more chocolate recipes? Read on to the only classic chocolate recipe you’ll ever need.