Bittersweet Chocolate Mousse. Chocolate Mousse. Really easy chocolate mousse recipe. Four-minute chocolate mousse recipe. A quick chocolate mousse that's as easy as it is decadent Serves 4 Ingredients 100g dark chocolate (70% cocoa solids) 300ml double cream 2 tbsp amaretto or other liqueur (optional) 1 large egg white 50g caster sugar Handful of amaretti biscuits, to garnish White or dark chocolate shavings, to garnish Method Break the chocolate into small pieces and set aside. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and amaretto, if using. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. . © Gordon Ramsay. How to make perfect chocolate mousse. Crepes suzettes and rhum baba may have come and gone, and profiteroles long outstayed their welcome, but chocolate mousse is one sixties favourite that's immune to the vagaries of fashion.
Richly flavoured, yet light as air, there are few more perfect ways to end a meal. But, as with so many of its contemporaries time has not been kind to this once proud dessert – people have added olive oil, basil, and even – dear God – avocado, soy sauce and balsamic vinegar, all in the name of clever modern twists. Frankly, chocolate mousse needs bringing up to date like Rubber Soul needs a remix from Lady Gaga. The classic recipe When it comes to continental classics, I'm duty bound to consult Elizabeth David.
Her simple chocolate mousse, in French Provincial Cooking, is just that – an egg, and an ounce of chocolate (or, less neatly 30g) per person, turned into something quite, quite magical. I break the chocolate into bits, and melt over a pan of simmering water, then stir in the egg yolks. Makes 2. Chocolate Mousse.