4-minute Chocolate Mousse

Step 1 Ingredients

Here's the recipe in its original British, and then followed with an American translation.

Brits, etc. use:

• 100g dark chocolate (70% cocoa solids) broken up into pieces -
• 300ml double cream
• 50g caster sugar
• 1 large egg white
• chocolate shavings, to garnish
• 2 tbsp Amaretto or other liqueur (optional)

Yanks, etc. use:

• 4oz bar of high-quality dark chocolate (I used Ghiradelli). You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up)
• 10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF where we had a ball of a time picking up yummy snacks and double cream!)
• 1/4 cup extra-fine granulated sugar (not powdered sugar!), or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just really fine sugar. DO NOT USE POWDERED SUGAR
• 1 large egg white
• chocolate shavings, to garnish
• 2 tbsp Amaretto or other liqueur (optional)

Tools

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• Hand-held electric mixer
• Bowl inside another bowl filled with ice water
• Scale to measure ingredients (opt)

UPDATE

As suggested by many a viewer, if you are not able to acquire pasteurized eggs, or are concerned about having an egg white in the recipe, try substituting in meringue powder!

From user HollyMeeker:

• 2 teaspoons Wilton Meringue Powder
• 2 tablespoons cold water
• 1/4 cup super fine sugar (Use the recipe's suggestion to make the granulated sugar fine.)

In a large bowl, combine meringue powder, water and 1/4 cup minus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. (A stand mixer makes this whole process much easier.)

Gradually add the rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Makes the the equivalent of one egg white.

Use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding to ingredients.

Just a note: Chefs say that using a copper bowl to beat egg whites will make them higher and lighter.

Thanks, Holly!

Comments

[ander]

Yup, looks pretty fabulous... I'm wondering, though: Should I make an advance appointment with the hospital emergency room? :?)

[marinekid]

why, it's just chocolate mousse. Your not like me and lactose intolerant are you? I have to take various pills and medications before consumption of any lactose-containing product, or its internal gymnastics for a few days

[prickly vegan]

if you're lactose intolerant, you might want to try coconut cream. it's amazingly easy and probably just as addictive (and just as fattening!). I had an open box of coconut cream in my fridge and a pan of melted chocolate on the stove one day and thought, 'what if?' i think i mixed them at about a 1:1 ratio, but you might need to tinker. Just slowly add the cold coconut cream to the slightly cooled (warm) melted chocolate, whip it up, pour it into cups and then cool in the fridge.

if you're also looking for a lower fat version, you can do the same with pureed silken (japanese) tofu, with a bit of added sugar. Add some alcohol to it, like Amaretto or rum, or espresso, and most won't even guess it's tofu!

[Mehehehful]

I'm guessing your a vegan? Thats great advice, my brother's a strict vegan and halve of my family is lactose intolerant, we usually use almond milk but coconut cream... mmm that sound REALLY good. Thats great though thanks, now I can make some for the whole family!

[prickly vegan]

glad to help!  just to clarify, i'm not trying to 'de-dairify' this lovely mousse recipe. it looks delicious, and would taste/feel totally different if made with coconut. (might be worth a try though.. could be good!)

If you need an egg-free, dairy-free alternative though, coconut cream rocks! (Just make sure you use coconut cream, not milk.) it's hugely fattening and decadent, but i don't think it's any worse than full-fat cream and eggs, plus, no cholesterol or tummy-upsetting lactose. The flavor mixes well with chocolate, and the texture is dense and smooth (more like a thick pudding than a mousse). It's a great treat for a vegan, but just as tasty for dairy lovers!

[lelafee]

hey, if I just wanna replace the egg – but nothing else – what could I use? did you ever try it with "EggReplacer", "NoEgg" or anything like that?
I loooove chocolate mousse, but can't eat eggs…

[Mehehehful]

Gotcha. I got some yesterday at whole foods. Love it!

[brooklynlord]

Why can't you use powdered sugar?

[At Liberty]

I'm guessing it's b/c powdered sugar has cornstarch in it.

[porcupinemamma]

Looks deeeeeeeeelicious. Silly off-topic question; I've heard duck eggs are quite big, but can anyone tell me if they taste like eggs from hens?

[bluesquirrel]

I've never been able to find a difference personally, and we used to raise both ducks and chickens.

[porcupinemamma]

Thanks :0).  It would be fun to do a blind taste test with my kids :0)

[komecake]

  Mmmm, duck babies.

[DrWeird117]

Using powdered sugar just turned it into glop. Not bad for a slingshot, though. But seriously, this stuff is great!

[scoochmaroo]

Yeah! You can't use powdered sugar! (sorry, thought I mentioned that, but looks like I edited it out when I split the Brit/Yank versions). I'll put it back in, thanks ;)

[sir_h_c]

couldn't you theoretically use powdered sugar but use less of it?  after all it's just granulated sugar turned to dust.  maybe measure the appropriate amount of castor sugar, blend to a powder and measure again so you know how much to use the next (innevitable) time you make it.
I thinks experimentation is in order...

[mivox]

Powdered sugar has cornstarch added to it, so it doesn't work the same as 'crushed' regular sugar.

[DrWeird117]

You did mention it, but when you did, you fueled curiosity.

[scoochmaroo]

AHAHAHAhaha. Awesome. I'm so glad you both tried it and posted your results. 5 stars.

[supakillaii]

1 large egg white?
What? Define large.
Ostrich egg white?

[Kryptonite]

When buying chicken eggs it normally states what size. Large in stores is 69-79 grams, even though large from my backyard is 90-100 grams.

[deligh]

 Ostrich?! That's hilarious...

[ANTQNUT]

Agreed

[geodez]

osterich egg, *eats spoonful* *dies*, too much egg.

[flio191]

you know.... large eggs? they're just generally called Large eggs... from hens...

[marinekid]

You can get small or medium eggs, I often get 3 medium eggs rather than 2 large eggs when i'm making pasta dough. They are just eggs that come out slightly larger than all the others. However most eggs are large.

[tterb]

Great recipe, thank you! Where is the British grocery, BTW?

[scoochmaroo]

There are two!
Britshoppe and the one I went to, You Say Tomato.