Like many of my compatriots, I just learnt to make chocolate mousse the traditional way as a kid, it was always a favourite at school fancy fairs. And whenever I make it here for friends or colleagues, it's always a massive hit. Now that I have this blog I thought it'd be nice to share my recipe so you can all enjoy a good old traditional Belgian chocolate mousse :-)
Chocolate mousse is easy to make, all you need is three ingredients: good quality dark chocolate, sugar and eggs. I must insist on the quality of the chocolate, that's where the secret for success lies. I use Callebaut cooking chocolate, I buy huge slabs of it whenever I'm in Belgium, but if I haven't got any in stock for any reason then I opt for Green & Blacks cooking chocolate. Don't be a scrounger and buy cheap rubbish as it will seriously affect the end result.
And now, here's for how to make chocolate mousse! Per person you will need:
- 1 egg
- 1 tbsp of granulated sugar
- good quality dark chocolate, about two fingers worth (see picture below)
Separate the eggs and put the yolks with the sugar in one bowl and the whites in a separate bowl.
Mix the yolks and the sugar until smooth and beat the whites with an electrical beater until stiff.
Melt the chocolate au bain marie. You can do it with a microwave but if you do, be very careful not to burn the chocolate!
Slowly pour the melted chocolate in the bowl with the yolk and sugar mix and keep stirring whilst doing so.
Finally, add the whites gradually and fold them in gently. Don't be too rash here, you want to keep the air in so the mousse is nice and fluffy!
All that's left to do at this stage is to pour the mixture in ramekins and leave them to set in the fridge for a few hours and there you have it, delicious chocolate mousse!
Off course, the best bit about making chocolate mousse is that you get to lick the spatula at the end, as my little assistant will confirm ;-)
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