• Campbell Whitman

Belgian Chocolate Mousse

Who doesn't love chocolate mousse? But homemade chocolate mousse is simply put, on another level! It's not so difficult and I urge you to give it a try.

Belgian Chocolate Mousse

serves 4

200 ml heavy cream

3 eggs (separated)

100 g belgian chocolate

75 g powdered sugar

salt


In a stand mixer, beat the cream until soft peaks form. Then add the sugar and mix until stiff peaks set. Remove to a small bowl. Melt the chocolate with a pinch of salt in a metal bowl over simmering water. In the (cleaned) stand mixer, add the egg whites and mix until stiff peaks set.

In a large bowl, whisk the egg yolks until they are light yellow and frothy. Once the egg whites are stiff, you can begin building your mousse.


Add a little bit of the melted chocolate to the egg yolks and mix. A couple more times, add the chocolate slowly. If you put hot chocolate in with the egg yolks the heat of it can make scrambled eggs. But adding it slowly warms the egg yolk mixture up without cooking it. Add the rest of the chocolate and quickly, whisk in half of the whipped cream and beat it a little bit roughly to break up all of the chocolate bits. Then mix in gently in the rest of it with a spatula. Follow that with the folding of the eggs whites. This must be done gently or it will lose the airy fluffiness and go flat. Transfer to their serving bowls and leave in fridge until serving or serve it right way, depending on what you like.