A VERY CHOCOLATELY MOUSSE

SOMETHING SWEET FOR THE WEEKEND

Hi, and happy Friday!

Welcome back to COME FOR SUPPER.

Something sweet for you this week, just in time for the weekend. I often get asked for fail-safe puddings that don’t take forever to make. Chocolate Mousse is a BIG WIN. There’s no real cooking involved (unless you count melting chocolate), you can make it ahead, and practically everyone loves chocolate.

A chocolate mousse is simple to make, but like most recipes that are simple, the little things matter a lot. Good chocolate is more than key, it is essential and the heart of your chocolate mousse. Go for 70% cocoa (any less and your mousse ends up too sweet, more and there is a chance it’ll be too grainy). Make sure your eggs and cream are as close to room temperature as possible. And use full fat double cream. The ingredients should be 100% cream (milk). If you see anything else in there, run.

You can divide mousse into individual serving glasses (martinis glasses are fun!) but I quite like the drama of decanting it into one large vessel (it’s easier to maintain the air this way too keeping the mousse light and fluffy).

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THE RECIPE