Want to indulge? If treating yourself does not include consuming a large amount of chocolate and cream then I’m not sure you’re doing it right. In this case, if you want to kick back with a mass of thick chocolate mousse this is the recipe for you.
Sadly, I was hoping for a light chocolate mousse. Something fluffy that I could enjoy while watching the series finale of Sherlock or getting comfy on the sofa. Alas, Mary Berry’s chocolate mousse recipe isn’t light, but it’s pretty swift, and I’ve written up my own adaptation here – man difference is the use of grand marnier instead of brandy. (I also might have over-whipped the cream, so maybe I can’t blame Mary entirely for how thick it is).
Stages: melt the chocolate, add the other ingredients in the appropriate stages and then refrigerate to set.
Good things: Quick and easy. Done and dusted in a pretty short period of time.
Bad things: It’s pretty dark and heavy, but y’know what, had I not gone out for a massive pub lunch I’d be feeling that round about now.
Ingredients (small/sensible servings for 4, or hefty servings for 2)
- 150g plain chocolate
- small knob of butter
- 2 teaspoons of grand marnier
- 2 large eggs
- 100ml double cream
- icing sugar for serving
- medium or large mixing bowl that can take heat
- pyrex measuring jug
- 2 bowls for separating the eggs in
- electric mixer
- wooden spoon / mini spatula
- Get the butter out of the fridge, cut a small corner off and set aside (I just leave it on a piece of kitchen roll)
- Separate the yolks and whites into the two bowls I mentioned.
- Lightly whip the 100ml double cream in the pyrex measuring jug with the electric mixer. Clean the mixer’s whisks as you’ll need them again a little later.
- Get the 150g plain chocolate out and break it up into little pieces… place in the mixing bowl.
- Put a smallish amount of water in the saucepan and get it to simmer. Once simmering I’d keep it on a relatively low heat.
- Put the mixing bowl with the chocolate in on top of the saucepan to slowly melt. Keep stirring and make sure it’s all melted into one lovely chocolately sauce.
- Take off the heat and put the mixing bowl on the side.
- Put the butter, egg yolks and 2 teaspoons of grand marnier into the chocolate mixture. Stir to combine.
- Whip the eggs whites with the electric mixer. This basically just means keep going until they’ve noticeably increased in volume. Only a few mins needed with just a couple of egg whites.
- Add the whipped egg whites and the lightly whipped cream to the chocolately mixture. Use a spoon or plastic spatula to fold the mixture in. This stage might take a few mins to make sure it’s all combined. It starts to look like lumps are appearing (that might be my fault), but they do actually go after the mixture is properly combined.
- Spoon into what you plan to serve them in. Then refrigerate them for at least 2 hours so they set.
- Serveing: liberally sprinkle icing sugar over the top to make it look pretty.
As I say, I probably over-whipped the cream, so what I have is now a pretty solid looking chocolate mouse.
I opted for two large portions, so I can justifiably have one and then hand the other to my housemate. However, it is so rich splitting it between three or four portions might be best.