Classic Chocolate Mousse

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

Method

  1. Melt chocolate over bain marie in a heat proof bowl until melted.
  2. (Alternatively) microwave in bursts stirring until desired consistency is reached, allow chocolate to cool to room temperature.
  3. Separate eggs into two bowls, reserve both the egg whites & yolks.
  4. Whisk the whites until stiff peaks form. Gently add sugar & whisk until there is no grittiness, add pinch of salt and set aside.
  5. Gradually whisk in each egg yolk, one by one.
  6. Fold a third of the egg mixture into the chocolate to loosen the mix
  7. Gradually add the remaining egg mixture in 2 batches until no streaks remain.
  8. Gently spoon mousse into serving bowls, glasses or ramekins and cover loosely with cling wrap before storing in the fridge.
  9. Chill for a minimum of 2 hours before serving.

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