Chocolate mousse

Chocolate mousse: Such an indulgent dessert. Image: Msi Muzi Mathebula.

Chocolate mousse – Get in a festive mood

Add some chocolate flavours to the festive season with this decadent chocolate mousse recipe.

Chocolate mousse

Chocolate mousse: Such an indulgent dessert. Image: Msi Muzi Mathebula.

Christmas is just around the corner. If you have not decided on a sweet treat for the family, we have just the recipe for you: chocolate mousse. This rich and creamy chocolate dessert is decadent and luxurious. It is exactly what every chocoholic will enjoy and remember about the Christmas festivity.

Preparing chocolate mousse will only take 20 minutes but then you need to allow this addictive treat to cool in the fridge for at least two hours. Presentation is everything, especially at a festive occasion like Christmas. You can decorate your chocolate mousse with a fancy chocolate bar or balls. Cherries also go excellently with this dessert and looks so festive.

The best part about preparing chocolate mousse is that you can do it in advance and keep it in the fridge until ready to be served. If you are planning to add some chocolate flavours to the festive season with this recipe, let us know in the comments below.

Chocolate mousse recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

20

minutes
Cooling Time

120

minutes
Total time

2

hours 

20

minutes

Ingredients

  • 3 tablespoons unsalted butter

  • 450 g dark chocolate

  • 3 large eggs, yolks and whites separated

  • ½ teaspoon cream of tartar

  • ¼ cup plus 2 tablespoons sugar

  • ½ cup heavy cream, cold

  • ½ teaspoon vanilla extract

Method

  • Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively
    place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water.)
  • Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Let the mixture cool for a few minutes.
  • Then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  • In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second).
  • Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  • In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won’t lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
  • Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours and serve cold.

Notes

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