Ottolenghi chocolate mousse
This chocolate mousse will be the ideal ending to your Easter Sunday feast. It can be made up to two days ahead and kept tucked away in the fridge until ready to serve (just whip the cream up on the day of serving).
Prep
15 min
Cook
5 min
Chill
3 hr
Serving size
6 people
Ingredients
250g dark chocolate, around 64% (or mix of dark and milk leftover Easter eggs)
50g unsalted butter, softened
4 eggs, separated
70g caster sugar, separated
200g whipping cream
Pinch of fine sea salt
To serve, any (or all!) of the following:
Lightly whipped unsweetened cream
Toasted nuts
Mini eggs, roughly chopped
Honeycomb roughly chopped (see recipe here)
Method
1. Melt together the chocolate and butter in a medium bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Take the bowl off the pan and set aside.
2. Place the egg yolks and half the sugar in the bowl of a stand mixer, with the whisk attachment in place. Whisk until thick, pale and almost tripled in volume. Fold into the chocolate mixture until combined - a few streaks are totally fine at this stage.
3. Wash out the stand mixer bowl and add the remaining sugar and all of the egg whites, along with a pinch of salt. Whisk to a soft-peak meringue and fold, in two to three additions, into the chocolate mixture until combined.
4. Use the same stand mixer bowl (no need to wash this time) and whip up the cream to soft peaks. Gently fold into the chocolate mixture until combined, being careful not to deflate the mousse. Decant into a serving bowl (or individual bowls) and set aside in the fridge to set, about 3 hours or up to two days.
5. Serve with a dollop of whipped cream and any, or all, of the toppings.