Dark Chocolate Mousse
10 min + 
4-6 
Let’s take it one step at a time. What is a mousse? That 80s pudding that is served in champaign coup glasses? Close… Mousse is a dream of deserts. Incredibly light and decadently rich. That is, if you use the right type of chocolate; a good quality, dark chocolate. And boy have we used the best dark chocolate around, Food Thoughts Luxury Dark Chocolate Chips for this dark chocolate mousse.
This easy dark chocolate mousse creates a decadently rich desert that is velvety smooth, light and airy. A great recipe that kids and adults alike will enjoy. It is perfect as a dinner party dessert, or it can be the ideal midweek pick me up. What makes it perfect for any household, is that it can be made ahead of time, then kept in the fridge for 2-3 days, as long as it’s stored in an airtight container. You can top your dark chocolate mousse with chopped up Food Thoughts Luxury White Chocolate Chips to enrich the velvet texture of the mousse or Food Thoughts Roasted Cacao Nibs for an extra crunch! Serve it with red berries and get 1 of your 5 a day Job done!
You will need
- 200g Food Thoughts Dark Chocolate Chips
- 4 large eggs
- 50g golden caster sugar
- 1/2tsp lemon juice
- 80ml water
- Extra chocolate chips and blueberries or raspberries to decorate
Method
Place the water and dark chocolate chips into a large heatproof bowl and sit over a pan of simmering water but do not let the base of the bowl touch the water. Heat gently, stirring constantly, until all the chocolate is melted. Alternatively you can heat them up in the microwave in 30 seconds intervals (make sure to stir them so they don't burn).
Remove the pan from the heat and allow to cool slightly. Stir in the egg yolks until thoroughly mixed in.
Whisk the egg whites and lemon juice in a separate, large (clean) bowl until it forms soft peaks (the lemon juice is used to stabilise the egg whites). Add the gold caster sugar and continue to whisk until firm peaks form. Take care not to over whisk at this point, otherwise the whites will start to separate with a runny liquid residue left at the base of the bowl and you will lose all the air that you have just whisked in.
Whisk about a third of the chocolate into the egg whites, rapidly. Then, using a spatula lightly fold the remaining egg whites. Make sure the two mixtures are well combined but try not to over fold as, again, you will lose the air.
Spoon the mixture into your serving dishes. This is enough to make 4 large servings or 6 smaller ones.
Top the mousse with white and dark chocolate shavings, white and dark chocolate shards and blueberries or raspberries. Thoroughly chill the mousse in the fridge (2-3 hours).
This mousse can be made ahead of time and stored in the fridge for up to 3-4 days. It is also possible to freeze for up to one month, as long as it is stored in an airtight container.
