Chocolate Mousse

I have been making this chocolate mousse for so many years.... It is my standard, no-fail dinner party dessert recipe, guaranteed to please any guests, small or large. I first made this for my boyfriend at the time, about 14 years ago. It must have been OK, because he married me! The recipe is based on one from David Herbert, who writes for the Australian Magazine. I really like David's recipes. He's a no-nonsense cook, who has some lovely flavour combinations.

This is not a light and fluffy mousse, rather it is velvety and rich. You only need to serve a very small portion. I usually serve it with some fresh berries, a little something to break the sweetness of the mousse. You can add alcohol to the mix, such as rum or brandy, to add some extra flavour.

I serve this mousse in individual dishes, for example tea cups, champagne flutes, wine glasses, small glass ramekins etc. It makes for a lovely presentation when you bring it to the table. 

What you'll need

Makes approximately 8 serves (half-cup measurement)

350ml Nestle condensed milk

300g dark chocolate

3 large eggs, separated

300ml mascapone or thickened cream

 

What to do

Pour the condensed milk into a small saucepan. Heat over low heat. Break the chocolate into pieces and add to the condensed milk. Stir continuously until the chocolate is melted, then remove from the heat and leave to cool for 10 minutes. Then add the three egg yolks. Stir well until incorporated.

With electric beaters, whip the egg whites in a bowl until stiff peaks form (approximately 3 minutes). Set aside.

In another bowl, pour the cream and mix for a minute with the beaters so there are soft peaks.

Pour the chocolate mixture into the cream and fold the two together until well incorporated. Then gently fold the egg whites into the cream/chocolate mixture until just combined.

Now carefully pour the mixture into whichever serving container you have, and put into the fridge to set for at least 6 hours. I use about a half-cup measure for each serving. It helps to use a ladle to pour the mixture, as there is less mess and drips to clean up afterwards.

Once set, remove from the fridge and serve with berries or a small dallop of cream on the top of the mousse.

This dessert is completely luscious and a really special treat. Sometimes I make extra, so I've got some little pots in the bottom of the fridge for afterwards. But ssshhhhh, don't tell anyone!