Chocolate Mousse

Midwinter here in Australia: the nights dip to freezing point and morning frost thickly covers the ground around our home. 

I seek comfort after dinner in this dark chocolate mousse. A luscious, decadent dessert made with organic 70% cocoa dark chocolate, infused with a hint of Cointreau. 

For a hidden silky discovery, I dollop salted caramel into the base of the serving glass. 

dark chocolate mousse in bowl

Hint: it’s important to be very gentle when stirring and folding this mixture. 

Dark Chocolate Mousse with Salted Caramel

Dark Chocolate Mousse with Salted Caramel

Recipe by Lisa Romano
5 from 3 votes

I seek comfort after dinner in this dark chocolate mousse. A luscious, decadent dessert made with organic 70% cocoa dark chocolate, infused with a hint of Cointreau

Course: DessertDifficulty: Easy
Servings

2

servings
Prep time

25

minutes
Cooking time

5

minutes
Calories

290

kcal

Ingredients

  • 75 g 75 organic 70% cocoa dark chocolate, broken into small pieces

  • 1 1/3 tbsp 1 1/3 water

  • 10 g 10 unsalted butter, chopped, room temperature

  • 1 tsp 1 Cointreau

  • 2 small 2 eggs

  • 2 tbsp 2 salted caramel

Directions

  • Put chocolate pieces and water into a heatproof bowl over a pan of gently simmering water: do not allow base of bowl to touch water.
  • Leave chocolate to melt gradually, occasionally briefly stirring gently.
  • Turn off heat.
  • Stir and slowly gently for 5 minutes.
  • Remove bowl, stir in butter and Cointreau until well combined.
  • At this stage mixture should be smooth and silky.
  • Separate eggs and whisk whites until stiff peaks form.
  • Beat yolks into partly cooled chocolate mixture until well incorporated: mixture should now be thickened, smooth and glossy.
  • Fold in one third of egg whites to loosen mixture a little, then very gently fold in remaining egg whites until fully incorporated, but still light and aerated.
  • Place 2 martini glasses on a tray lined with a towel to prevent slippage.
  • Place a tbsp of salted caramel into base of each glass.
  • Gently ease half mousse into each glass, use back of spoon to level tops.
  • Allow to set in fridge for one hour.

To serve: place glass on a napkin lined serving plate, garnish with a berry coulis or fresh fruit if desired. 

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