Chocolate Mousse

I've been putting off posting this one as it's so hard to write about it without wanting to eat chocolate... There is just so much of it in this recipe, it's amazing.

I made this as a dessert for my birthday dinner, which became a problem when I remembered I had to place two heavy 2-0 candles somewhere... It was actually a really fun experience because of all the different textures you use and create which all eventually mix together to form this mousse. I chose this recipe out of all the trillion available online as, being a student on a low budget, it doesn't require too many odd ingredients.

Warning: Although there isn't that much sugar in the actual recipe, the mousse is super sweet so don't count on eating more than 1 in a go.

Chocolate Mousse

Origin: Rachel Khoo's Little Paris Kitchen

Yield: 4 servings

Cooking Time: 10 to 30 minutes

Prep Time: Over 2 hours

Ingredients:

For the crème pâttissière (pastry cream)

• 3 free-range egg, yolks only
• 50g/2oz caster sugar
• 20g/1oz cornflower
• 250ml/9fl oz whole milk
• 1 heaped tbsp unsweetened cocoa powder

For the chocolate meringue

• 3 free-range eggs, whites only
• 50g/2oz icing sugar
• couple drops lemon juice
• pinch of salt
• 150g/5&1/2oz dark chocolate, finely chopped
• 300ml/7fl oz whipping cream

To serve

• 2tbsp soft butter
• 50g/2oz walnuts

Directions:

1. For the crème pattissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower
2. Add the cocoa powder to the milk and bring to a boil then switch off the heat
3. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambled egg)
4. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and bottom, otherwise it will burn.
5. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
6. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
7. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. 
8. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
9. melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
10. Whip the cream until soft peaks form when the whisk is removed
11. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
12. To serve, brush 4-6 glasses or ramekins with soft butter. Add some crushed walnuts and roll them around the sides and bottom of the glass until evenly coated.
13. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with crushed walnuts. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

Here is the video of Rachel Khoo preparing these in her little yet versatile kitchen in Paris:

Chocolate Mousse with Cocoa Nibs