This recipe is a simplified and healthier version of the ever-popular classic French dessert, Mousse au Chocolat. In her book “From Julia Child’s Kitchen“, Julia introduces chocolate mousse as follows: “It’s a sin, wickedly rich and fattening, but every spoonful is glory …”. I had a look at Julia’s chocolate mousse recipe but decided that it is too labour intensive and too high in fat! Carolié De Koster’s version can be whipped up in a few minutes and it can be enjoyed on occasion as part of a healthy lifestyle.
200 g dark chocolate, chopped
100 ml espresso or strong black coffee
500 ml cream
3 extra large egg whites
75 ml castor sugar
extra whipped cream
extra chocolate, grated
- Melt the chocolate in a heatproof mixing bowl over a medium saucepan of simmering water or cover and microwave on Medium for about 2 minutes or until melted.
- Add the coffee and 100 ml of the cream to the melted chocolate and stir in gently.
- Cool to room temperature.
- Beat the egg whites until frothy and gradually beat in the sugar to form a firm meringue.
- Stir 125 ml of the chocolate mixture into the beaten egg-white. Add to the chocolate mixture and mix lightly.
- Beat the remaining cream until stiff and add two thirds to the chocolate mixture.
- Mix until evenly blended and pour into one large or 8 to 10 smaller bowls or stemmed glasses. Place in the refrigerator to set.
- Spoon the remaining cream into a piping bag with a small rosette nozzle and refrigerate.
- Pipe cream rosetttes onto the chocolate mousse when set and garnish with chocolate shavings.
- Serve immediately or cover with cling wrap and store in the fridge until ready to serve.
– Can be made up to 3 days ahead.
– The mousse can also be served in Kataifi Nests (see photo below).