I am not ashamed to say I love my desserts but at the same time I am quite picky. So when I watched this chocolate mousse being made in my honour, I didn’t have high hopes for it. especially when I saw the ingredients – how wrong I was. If velvet could be described as a food then it would be this chocolate mousse. Not only is it smooth tasting but it has a deep intense chocolate taste that dissolves in the mouth. It is without a shadow of a doubt a grown up dessert.
Since commandeering this recipe for myself I have now made it over and over again. As with all much-loved recipes I have made a change, which was to remove the orange zest which I feel distracts from the main ingredient – the chocolate. I know that there are so many flavours such as chilli and others that would compliment the chocolate but this recipes calls for top quality chocolate, so why ruin what is a luxury and delicious ingredient by masking it with another? There are other reasons I love this recipe and why I continually make it and that is its simplicity and the four ingredients that are always in stock in my larder. Eggs, butter, sugar and chocolate.
It has a decadence about it and it’s not a dessert that you want to rush. It’s quick to make and a little goes a long way. Not even I, who doesn’t have an off switch when it comes to eating chocolate, can manage two helpings.
So thank you Sophia (whose recipe it is) this recipe is now set firmly in my repertoire of tried, tested and much loved desserts.
Chocolate Mousse
Ingredients
makes 6 small pots
65g unsalted butter
3 eggs
90g caster sugar
- Break the chocolate up and with the butter put into a Bain Marie or into the Microwave. Heat until melted. Stir to combine.
- Separate the eggs and beat the egg yolks with the caster sugar until very pale. Add the melted chocolate (and orange zest if required).
- Whisk the egg whisk until the white peak stage and then fold into the chocolate mixture.
- Pour into little pots or glasses and chill in a fridge for at least three hours.
Maria Dernikos 
I do love chocolate mousse and have been meaning to make some for a while now. Yours looks delicious!
Thank you. There are so many recipes I would like to make but there isn’t enough meal times to make them!!
Looks deliciously decadent, Maria! 🙂
Thank you Stefano.
Stunningly beautiful photograph Maria – with the white marble (is that your counter top?) and the lovely CRISP lace-edged linen. Gorgeous. The mousse sounds beautiful too. I’m also a serious chocoholic. Isn’t Green and Blacks terrific?!
Thank you Lindy. I agree that Green and Black is fab but I am also liking Montezuma – I don’t know if you can get it.
This looks great. I think you need dark dark chocolate for a good mousse. I love the addition of coffee beans. I guess we were both in the mood for chocolate mousse! I just made one too, but i used other ingredients and only yolks. Good stuff!
Isn’t it amazing that chocolate mousse has so many versions?
Maria,
I see you are a purist. No heavy cream in your chocolate mousse. That’s the way to go in my house too. It looks delicious!
Thank you Francesca – sometimes its nice to have a recipe that doesn’t need the cream.
Ingredients from heaven – result – paradise.
Maureen – I couldn’t agree more.
Indeed these are very decadent desserts. And, I love how you have presented them over the hand embroidered, elegant cotton doily.
Thank you Fae. They are so old, but have realised that if I don’t hurry up and use them who will!!
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