There is nothing as deflating as being in the mood to bake and finding out that a piece of your equipment has given in. These past two weeks have been all about experimenting and making something I haven’t before. And then my whisk broke. So I scoured the internet for recipes that didn’t need an electric whisk and I came across the Sorted Recipe for chocolate mousse in the video for which they whisk entirely by hand. Unfortunately I realised too late that there was 3 of them and only 1 of me, so by the time I finished making this mousse my arm was ready to drop off, but with an electric whisk this would have been a doddle. Chocolate mousse is one of my favourite desserts ever, and I unfortunately, recently found out that Asda have stopped making their vegetarian version, which seemed to be the only veggie mousse on the market. So I decided to make my own. The Sorted recipe is a dark chocolate and orange mousse. I have taken the basic method from them and adapted it to make my own 3 layer chocolate mousse.
Makes 8 large individual mousse.
You will need:
- 160 g of Dark Chocolate
- 160 g of Milk Chocolate
- 160 g of White Chocolate
- 200 ml of Milk
- 560 ml of Double Cream
- 6 Large Egg Whites
- Chop up your dark, milk and white chocolate in to 3 separate bowls and divide the milk equally between them.
- Melt each bowl of chocolate, either one by one over a pan of simmering water, or one by one in the microwave in 30 second bursts. (Microwave for 30 seconds, stir, microwave. This should take around 2 mins per bowl). Leave to cool slightly.
- In a large bowl whip up the double cream until it reaches soft peaks.
- In another bowl whip the egg whites until they reach stiff peaks.
- Divide the whipped cream equally between each bowl of chocolate and gently fold in until combined and you can no longer see streaks of cream.
- Divide the egg whites between the each bowl of chocolate and gently fold in. Take your time on this part as it’s important not to deflate all that air that has been incorporated in to the egg whites.
- Starting with the dark chocolate mixture spoon about 2 tablespoons of mousse in your little pots, ramekins, or cups.
- Do the same with the milk chocolate and then the same with the white.
- Refrigerate for at least 4 hours and then enjoy chilled.
- Make sure both your bowl and whisk are completely clean from any dust or fat when whipping your egg whites or they will not reach a stiff peak consistency.
- Because white chocolate does not contain any coco solids you might find that the white chocolate mixture is a little runnier than the others. Just stick it in the freezer for about 15 minutes before adding your final layer to ensure the white chocolate does not run in to the other layers.