Easy Chocolate Mousse
A silky, rich chocolate mousse made with just a handful of ingredients and no advanced skills required. It comes together in about 20 minutes of hands-on work, then chills until beautifully firm.
Ingredients
- 100 g chocolate chopped (dark chocolate with 85% cocoa works well too)
- 30 ml coffee dark-brewed
- 2 eggs separated
- 1 tbsp sugar skip if using sweet chocolate
- 3 ml rum extract
- ½ tsp vanilla extract
- pinch sea salt
Instructions
- Heat a saucepan one-third full with hot water, and in a heatproof bowl set on top, melt the chocolate together with the coffee, stirring until smooth. Remove from the heat.
- You can also melt the chocolate in a steam oven. It's easier and ready in 7-8 minutes.
- Whisk the egg yolks with the sugar and rum extract for about 3 minutes, until the mixture is thick. (A handheld electric mixer works well here.)
- Fold the melted chocolate mixture into the egg yolks.
- In a separate bowl, whisk the egg whites with the sea salt and vanilla extract until foamy.
- Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to overmix.
- Divide the mousse into serving dishes and refrigerate for at least 3 hours, until firm. (Impatient? After just one hour it has a lovely sticky, caramel-like texture that's also delicious.)
Notes
This mousse contains lightly beaten raw egg, so use the freshest eggs you can and keep it refrigerated, serving within 2-3 days. For a spicy twist, add a pinch of chili powder or a little ground Sichuan pepper. For a festive flavor, stir in a pinch of cinnamon and ground cloves.