Chocolate Mousse
Servings Prep Time
6servings 20minutes
Cook Time
0minutes
Servings Prep Time
6servings 20minutes
Cook Time
0minutes
Ingredients
Instructions
  1. Take the cream out of the fridge 15 minutes before you start.
  2. Melt the chocolate in a dry heatproof bowl over a pan of barely simmering water, the bowl not touching the water. Stir until smooth, then **take it off and let it cool until only just warm** — barely warmer than your finger. This takes about 10 minutes.
  3. Whip the cream with the sugar, vanilla and salt to **soft peaks** — it should just hold a shape and flop over when you lift the whisk. Don’t take it further.
  4. Add **a third of the cream** to the cooled chocolate and beat it in firmly until completely smooth and loosened. Don’t be gentle with this part.
  5. Fold the remaining cream through in two additions, **gently now**, until just combined with no white streaks. Stop as soon as it’s uniform.
  6. Spoon into six glasses or ramekins and refrigerate for at least 4 hours, or overnight.
  7. Serve with a spoonful of softly whipped cream and grated chocolate.