When it comes to food, I don’t have many pet peeves.
Want to re-invent a classic by putting a massive twist on it? Go ahead (and let me know how it goes). Craving your favourite summer dish in the middle of winter? By all means, switch up ingredients to create some more seasonally version. Allergic to this or that ingredient? Trying to avoid gluten/dairy/fat? Your call.
But there is one thing I simply cannot allow and that is anyone trying to pass off any- and everything, and especially not cream-based recipes, as chocolate mousse.
Of course, there is a time and place for cream and chocolate to come out and play together. And that place would be in a ganache, or a crémeux, or a pot de crème even. Not in a mousse.
Because, and trust me I have eaten my way through many a so-called ‘mousse’ before I came to this conclusion, there is one way to make a proper, classic chocolate mousse. And that is with chocolate and eggs.
It’s better for you (less fat, more protein), it’s A LOT less fussy to make and it tastes SO MUCH BETTER.
Point, set, match and end of the debate.
- 4 eggs
- 200g of the best quality dark chocolate you can find (this is my go to)
- Melt the chocolate over a double boiler.
- Separate the egg whites from the yolks.
- When the chocolate is fully melted, take it off the heat and whisk in the egg yolks.
- Beat the egg whites to stiff peaks, then incorporate them into the chocolate mix.
- Pour into individual ramequins, glasses or a family-style serving dish and refrigerate for at least 4 hours and up to a day before serving.