I didn’t have time to make chocolate mousse for my sister while she was here (despite the very best intentions) so I made it the week after she’d headed back home and sent her many, many photos. Sorry La!
On the upside, its super easy to make and tastes incredible – so she can make it herself.
The recipe makes 5 good size portions.
Bittersweet Chocolate Mousse
85gr bittersweet chocolate
6 large egg yolks
1 pinch salt
25gr unsweetened cocoa powder
260ml heavy cream
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula.
Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.