Decadent Chocolate Mousse Recipe

Introduction

This Gordon chocolate mousse is a rich and velvety dessert that melts in your mouth. Made with dark chocolate and whipped cream, it’s an elegant treat perfect for special occasions or a luxurious everyday indulgence.

Ingredients

• 55g eggs
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)
• More whipped cream (for serving)
• Chocolate shavings (for garnish)

Instructions

1. Step 1: Separate the eggs, placing the whites and yolks in separate bowls.
2. Step 2: Whisk the yolks until smooth.
3. Step 3: Melt the chocolate and butter together in the microwave using 30-second bursts, stirring after each until smooth. Allow to cool slightly.
4. Step 4: Whip the cream until it forms stiff peaks.
5. Step 5: Add the caster sugar to the egg whites and whip until firm, glossy peaks form.
6. Step 6: Fold the egg yolks gently into the whipped cream. Add the melted chocolate and fold again until combined.
7. Step 7: Carefully fold in the whipped egg whites in batches, maintaining as much air as possible.
8. Step 8: Spoon the mousse into serving glasses and chill for at least 6 hours to set.
9. Step 9: Serve topped with additional whipped cream and chocolate shavings for a beautiful presentation.

Tips & Variations

• Use high-quality dark chocolate for the best flavor and smooth texture.
• Ensure the melted chocolate is not too hot before folding to prevent curdling the cream.
• For a hint of extra flavor, add a teaspoon of espresso powder to the melted chocolate.
• Try garnishing with fresh berries or a sprinkle of sea salt for contrast.

Storage

Store the mousse covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Gently re-whip the topping if needed before serving. Do not freeze as it can affect the mousse’s delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk or white chocolate, but be aware this will change the flavor and sweetness of the mousse. Adjust sugar accordingly.

Is it necessary to use raw eggs in this recipe?

This recipe calls for raw eggs, which are gently folded into the mousse. For safety, use the freshest eggs possible or pasteurized eggs, especially if serving to children or those with weakened immune systems.

Gordon Chocolate Mousse Recipe

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★★★★★

4.6 from 61 reviews

Gordon Ramsay’s Chocolate Mousse is a rich, creamy dessert made with layers of whipped egg whites, cream, and melted dark chocolate, resulting in a perfectly airy yet decadent treat. This recipe combines simple ingredients like eggs, high-quality dark chocolate, and sugar to create a luxurious mousse that’s chilled to set and served with a garnish of whipped cream and chocolate shavings.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Mousse

• 55g eggs (approximately 1 large egg)
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)

For Serving

• More whipped cream (as needed)
• Chocolate shavings (for garnish)

Instructions

1. Separate Eggs: Carefully separate the egg whites and yolks into two clean bowls, making sure no yolk contaminates the whites.
2. Whisk Egg Yolks: Using a whisk or electric mixer, whisk the yolks until they become smooth and slightly pale in color.
3. Melt Chocolate and Butter: Place the dark chocolate and unsalted butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the mixture is fully melted and smooth. Allow it to cool slightly but not set.
4. Whip Cream: In a separate bowl, whisk the full-fat cream until it forms stiff peaks — the cream should hold its shape well.
5. Whip Egg Whites with Sugar: Add the caster sugar to the egg whites and whisk until you achieve firm, glossy peaks, indicating they hold shape firmly without collapsing.
6. Combine Yolks and Cream: Fold the whipped egg yolks gently into the whipped cream until fully combined.
7. Add Chocolate: Pour the melted chocolate and butter mixture into the cream and yolk mix, folding carefully to maintain the airy texture.
8. Fold in Egg Whites: Gradually fold the whipped egg whites into the mixture in batches, gently combining to keep as much air as possible for a light mousse.
9. Chill: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 6 hours or preferably overnight to allow it to set properly.
10. Serve: Before serving, top the mousse with extra whipped cream and garnish with chocolate shavings for an elegant presentation.

Notes

• Ensure the chocolate mixture has cooled adequately before folding in the egg whites to prevent deflating the mousse or cooking the eggs.
• Use clean and dry bowls when whipping egg whites to achieve maximum volume.
• This mousse is best made a day ahead to allow flavors to meld and texture to set perfectly.
• For extra flavor, add a teaspoon of vanilla extract or a splash of coffee to the melted chocolate.
• Dark chocolate with at least 70% cocoa content provides the best balance of richness and bitterness.

Keywords: Gordon Ramsay, chocolate mousse, dark chocolate dessert, creamy mousse, no-bake dessert, elegant dessert, French dessert