My fascination for chocolate and pastry dates back to my childhood from my mothers stories. Her upbringing was completely different to ours, she grew up in the Provence region of France, and lived in the countryside. Her childhood and her adolescent years were so romantic compared to the grey London life we lived as kids, kicking each other on the sofa and going to the park when it didn’t rain.
My mother brought those tastes from France to England when she moved here. We were fond of homemade chocolate mousse, the French way. It was intensely chocolatey as it had no sugar. To cut through the dark chocolate, I would add whipped cream to my chocolate mousse. Very indulgent! I was in heaven with every mouthful.
With this chocolate mousse you may add or remove the double cream, its up to you! Some prefer to have a rich dark mousse and some prefer a softer, milkier flavour. Either way, this chocolate mousse is so delicious and definitely worth making!
50 eggs, yolk and whisk separated
225 grams dark chocolate (Dark 72% chocolate)
200ml Fresh Cream to whip
Vanilla Sugar/Flavour or Vanilla Pod (optional)
Pinch of Salt
- Beat the egg whites with the pinch of salt until stiff and place them in the fridge.
- Melt the chocolate in a water bath: it should not be too hot.
- As soon as the chocolate is melted, mix in the egg yolks and vanilla, (don’t worry if the chocolate is split! This will become smooth once you add the egg whites!)
- Then fold in the egg whites.
- And place the mousse overnight to chill.
- Whip the cream with a tablespoon of sugar until thick and creamy.
- Serve, with the chocolate mousse, enjoy!