Silky smooth chocolate bubbles melting on your tongue
This recipe is so delicious.
Don’t get freaked out by the mayonnaise – you can’t taste it. Instead, it adds to the silkier texture of this delicious mousse.
This is also a good recipe if you need to use up egg whites as strictly you don’t need the yokes (see notes).
This is perfect for a dinner party or just an evening treat. Make ahead, pop it in the fridge and you are done and dusted.
Chocolate at it’s finest.
Chocolate Mousse
Serves 4
Ingredients
130g dark chocolate (the darker the better)
30 g mayonnaise
3 eggs
2 tbsp sugar
(see notes for ingredient replacement and store cupboard substitutions below the method)
Method
Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Once melted add in the mayonnaise.
Separate the eggs and add the yolks to the chocolate mixture.
Whisk the white to soft peaks, then add in the sugar and keep whisking until the sugar is dissolved and it is glossy.
Take a big spoonful of the egg whites and beat into the chocolate mixture. Then pour the chocolate mixture into the remaining egg whites and fold in with a metal spoon or spatula gently.
Divide between 4 glasses. You can eat them straight away but I prefer to let them sit in the fridge for at least an hour.
Notes, substitutions and variations:
Mayonnaise: If you haven’t got it, just leave it out.
Eggs: if you only have egg whites, no problem. Just do everything the same minus the yokes. You can also replace the egg white with 1/4 can of aquafaba (chickpea water), it whips up just like egg whites do - it just takes a little longer.
Sugar: any sugar works
Chocolate: any dark/plain chocolate works, but the best flavour is if you get one that’s about 70% cocoa solids.
Variations
Orange: Add the zest of half an orange to the chocolate mix before folding into the egg whites.
Vanilla: add ½ tsp vanilla extract into the chocolate mix before folding into the egg whites.
Texture: fold in some finely chopped chocolate chunks or cocoa nibs when you fold into the egg whites to give it some texture.
Liqueur: Add 1tbp of your favourite liqueur to the chocolate mixture before you fold in the egg whites. I like raspberry gin or spiced rum.
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