Mousse Chocolat

A quick easy chocolate mousse that will please everyone.

Mousse chocolat. Bittersweet dark chocolate and 70 cocoa dark chocolate is best to get a good chocolatey flavour. In a medium bowl beat the egg whites to stiff peaks. Lightly beat the room temperature egg yolks with the sugar vanilla and salt to mix.

Whisk the egg whites to soft peaks scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out around 30 seconds. I recommend chilling for about half an hour to firm and give a nice chill but this can be eaten right after making. Great for potlucks and layered deserts.

Beat the egg yolks with the sugar until pale. Everyone s made this dish their own from nigella s chocolate and olive oil mousse to mary berry s chocolate. Melt the chocolate in the microwave in a microwaveable bowl stirring every 30 seconds until just melted.

Set it aside to cool slightly. Stir allowing the residual heat in the bowl to melt the chocolate completely. Plus it s also a great eating chocolate if you prefer semisweet chocolate which has more sugar and fewer cocoa solids than bittersweet know that it can often be substituted in recipes without significantly affecting the flavor or texture.

There s nothing nicer than a silky smooth chocolate mousse you can whip up in under 30 minutes 23 mins. Place the butter in a medium microwave safe bowl. Microwave it in 20 second intervals stirring between each bout of heat until the chocolate is about 75 melted.

This is a great recipe if you need a chocolate layer for deserts. If you want a make ahead dessert that everyone will love whip up a chocolate mousse. The 70 cocoa sold at supermarkets in australia is ideal nestle plaistowe cadbury and lindt 70 all work well these are bittersweet chocolates.