How vintage is ‘Chocolate Mousse’? I feel like it was maybe a dinner party staple during the 70’s. I had forgotten though just how good a chocolate mousse can be, and yet how easy and quick it is to put together. I had to make some ‘finger food’ desserts for a friend’s dinner party tonight, and I decided to fill dark chocolate cups with chocolate mousse, and then pop a raspberry on top. I made 50 of those, but sadly there was chocolate mousse left over, so I put it into some lovely little espresso cups that are part of an even lovelier dinner set so I could give them a little photo shoot today. (My blog is always on my mind it seems).
- 250g Dark Chocolate, chopped
- 4 eggs, separated
- 50g caster sugar
- 300ml thick cream (can’t buy it here in Italy, so I used normal cream and whipped it with my KitchenAid using the whisk attachment).
- *OPTIONAL: 50ml Kahlua, Bailey’s, Rum or Cointreau
- Melt chocolate until smooth without lumps by either putting it in a bowl over a saucepan of simmering water, or you can also melt it in a microwave oven. (set microwave for 1 min at a time to be sure not to burn chocolate).
- Add egg yolks to melted chocolate, one at a time whisking well. If you are adding alcohol, add it now and continue mixing until all combined.
- Beat egg whites with an electric mixer until soft peaks form. Add sugar, a spoonful at a time and continue beating until thick & glossy.
Gently fold half the eggwhite mixture into chocolate mixture, and then fold through remaining eggwhite.
- Fold whipped cream into chocolate mixture.
- Spoon into individual serving bowls, and refrigerate for at least 2 hours. I was filling mini dark chocolate cups, so I used a piping bag to do this. I find this chocolate mousse delicious but quite rich. Filling an espresso cup is a nice dessert size, but maybe a teacup is a better size to keep everybody happy. Raspberries, blueberries & blackberries are the perfect partner to compliment and balance flavours.