Everyone loves chocolate mousse, and this one has a wonderfully light and airy texture. It is quick and easy to make, and is best served the day after it's made. It's a perfect dinner party dessert as it can be made in advance and it only takes a handful of ingredients to create something dark, delicious and decadent. What's not to love?
Technique tip: Ensure you get the best stiff white peeks from the egg whites by using a spotlessly clean bowl. You can also melt the chocolate in a microwave, by blasting it in short 30 seconds bursts and stirring after each one until completely melted.
Swap option: The beauty of this recipe is that you can add a whole host of different flavors instead of coffee. A little chili powder, a sprinkle of sea salt, or even a splash of Irish cream liquor would work here.
- 9 ounces dark chocolate (85% cocoa solids), plus extra for curls
- 6 medium free-range eggs, yolks and whites separated
- 4 tablespoons strong black coffee
- 4 tablespoons almond milk
- 1 tablespoon Irish whiskey
- 4-5 tablespoons crème fraîche, to serve
- Chocolate coffee beans, to decorate
1. Melt the chocolate in a large bowl set over a pan of gently simmering water (make sure the bottom of the bowl doesn't touch the water). Remove the bowl from the heat and leave the melted chocolate to cool to room temperature.
2. Once the melted chocolate is at room temperature, whisk in the egg yolks one at a time and then gently fold in the coffee, almond milk and Irish whiskey.
3. Using a hand-held electric mixer, in a medium bowl, whisk the egg whites until stiff peaks form. Then mix a couple of tablespoons into the chocolate mixture to loosen it. Gently fold in the remainder of the whipped egg whites, using a large metal spoon.
4. Transfer the mousse to individual glasses and smooth the surface. Cover with plastic wrap and chill for at least 2 hours, ideally overnight.
5. Decorate with a dollop of crème fraîche, chocolate curls and chocolate coffee beans before serving.