Estimated nutrition
Per serving
4g
Protein
25g
Carbs
34g
Fat
Estimate only. Actual values vary with brands, portions, and substitutions.
Cook this for
servings, with ingredients and method scaled together
Ingredients
Method
- 01
Chop the 100 g dark chocolate dark chocolate finely so it melts evenly. The pieces should be small and fairly even, like rough peas.
Tip · Small pieces melt more quickly and reduce the chance of the chocolate overheating or turning grainy. - 02
Heat 50ml water in a small pan on induction setting 3 until barely steaming, about 2 to 3 minutes, then switch off. Set a heatproof bowl over the pan and melt the chocolate for 2 to 4 minutes, stirring until glossy and smooth.
Tip · Gentle heat melts chocolate without scorching it. If the water boils hard, the chocolate can seize and become stiff. - 03
Leave the melted chocolate to cool for 5 to 7 minutes, until it feels just warm, not hot, when you touch the outside of the bowl.
Tip · Slightly cooled chocolate folds into cream more smoothly and helps keep the mousse airy. - 04
Pour 150 ml double cream, 15 g caster sugar, 2 ml vanilla extract, and 1 small pinch salt into a mixing bowl. Whisk for 2 to 3 minutes until soft peaks form and the cream holds gentle folds.
Tip · Soft peaks mean the cream is thick but still supple. This keeps the mousse light instead of heavy or grainy. - 05
Fold one-third of the 50 ml double cream into the warm chocolate for about 30 seconds until loosened and shiny. The mixture should look smooth and a little lighter in colour.
Tip · The first small addition lightens the chocolate so the rest of the cream can be folded in without knocking out too much air. - 06
Fold in the remaining 100 ml double cream in 2 additions for 1 to 2 minutes, using broad strokes until no white streaks remain. The mousse should look airy, smooth, and thick enough to softly mound on the spoon.
Tip · Folding keeps the trapped air in the cream, which gives mousse its light texture. - 07
Spoon the mousse into 2 small glasses or ramekins. Tap them once gently on the counter so the tops settle and look smooth.
Tip · Portioning now helps the mousse set evenly and makes serving easier later. - 08
Chill the mousse in the fridge for 2 hours, or until set around the edges with a softly creamy centre. Dust with 1 tsp cocoa powder just before serving if you like.
Tip · Chilling firms the chocolate and cream together, which gives the mousse its classic spoonable texture.
