Chocolate Mousse
Eleanor Nguyen
This is a dessert my family has reliably made every Christmas. My mother passed it down to me the second I was old enough to help without her worrying I’d eat the unset mix out of the bowl with my bare hands the second she looked away—so, around fourteen. I’d say she waited a, frankly, offensively long time—even at eight, I would have at least used a spoon.
Ingredients Serves 10
300 ml of cream
3 egg whites
200 g of chocolate (recommended ½ milk chocolate and ½ dark)
Raspberries (optional)
Equipment
2 mixing bowls
Heat-resistant mixing bowl (something that won’t melt or shatter)
Electric mixer
Small cups to serve in (espresso mugs, shot glasses, little wine glasses)
Method
Whip the cream in a large bowl until it’s light enough to mound.
Separate the egg yolks away and whip the egg whites in a separate bowel until they turn opaque white and with a solid foam texture.
Boil a pot of water and place a bowl on top of the water to melt the chocolate smoothly. Mix until colour and texture are even. Let the chocolate cool enough not to burn the cream but still remain liquid.
Fold the chocolate and the cream together until mixed. Be wary of overmixing.
Fold the egg whites into the cream and chocolate mixture until smooth and even. Be wary of over mixing.
Spoon into serving vessels.
Place one or two raspberries on top for decoration. (Optional)
Place in the fridge to set overnight.