The recipe doubles easily, so it is great if you need to make a lot. The size of your glasses or jars will determine how many mousses you will get from this recipe, so plan ahead and double the recipe if needed.
This can be made the day ahead of a party, something I always do. I love when things can be made in advance.
If you are new to mousse making, give this one a try as it is delicious.
Makes 6-8 (depends on the size of your servings)
113g dark chocolate, broken into small pieces
28g unsalted butter
2 large eggs, separated
1/8 teaspoon cream of tartar
4 tablespoons caster sugar, divided
1/2 teaspoon vanilla extract
1/2 cup thickened cream
1/2 cup thickened cream, whipped
Fresh raspberries and Mint leaves
In a large bowl add the chocolate and butter. Place the bowl over a saucepan of simmering water (don't allow the water to touch the bowl) and mixing occasionally, allow the chocolate and butter to melt completely. Once melted quickly whisk in the egg yolks, until completely combined.
Place the egg whites and cream of tartar in a medium sized bowl. Beat with an electric mixer until it begins to foam up. Slowly add in 2 tablespoons of the sugar, whisking until you get stiff glossy peaks.
In another medium sized bowl, add the cream, vanilla extract, and the remaining 2 tablespoons of sugar. Beat with electric beaters until you get stiff peaks.
Now place 1/3 of the egg white mixture into the chocolate mixture and gently fold it in to loosen the chocolate mixture. Add the remaining egg white mixture and gently fold in to combine.
Add all of the cream mixture to the chocolate mixture and fold in gently until all is combined.
Divide the mousse between your serving glasses and place it in the refrigerator to set for at least 2 hours.
Just before serving, whip the extra 1/2 cup of whipped cream, dollop evenly onto the set mousse. Top with fresh raspberries and mint leaves.