Even though this is certainly a delightful dessert, I will be honest and admit this is not my beloved chocolate mousse. My favourite one calls for twice as much ingredients, including raw eggs, requires lots of attention and at least 12 hours in the fridge. The above mousse was prepared on the spur of the moment and at first was supposed to be a simple, improvised chocolate cream. It requires only three hours, no eggs and is incredibly easy to prepare.
My idea was to melt dark chocolate, combine it with cream, maybe add a bit of sugar and let the whole dessert set in the fridge. When I took the cream out of the fridge I had a crazy idea: whip it! I say “crazy idea” because probably, just like me, most of you have heard and read hundreds of times that only cream with minimum 30% fat content can be whipped. I swear I have whipped 25% fat cream! The consistency was not as thick, the taste was lighter, the colour less yellowish, but it was whipped! Actually, as someone who is not a fan of whipped cream, I discovered this one was much more to my taste. It didn’t have this nauseous effect the fatter cream has on my palate and didn’t feel fatty. Since whipped cream I’m used to has 36% fat content, it is not surprising that the 11% have made quite a difference. Anyway, after whipping the cream I added some confectioner’s sugar, then cooled melted chocolate, put individual portions into the fridge and discovered after only three hours that my desserts were ready and tasted better than I hoped. Of course they were particularly enjoyable served with raspberries.
TIP: Depending on the chocolate brand and your sweetness preference, either add the sugar or skip it.
Preparation: 3h30 (including refrigeration time)
Ingredients (serves four):
250 ml (about 1 cup) liquid cream (at least 25% fat) or any whipping cream of your choice
150 g (about 5 1/2 oz) good quality dark chocolate
pinch of salt
4 flat tablespoons confectioner’s sugar
Break the chocolate into pieces and melt it in a pan on a very low heat or in a water bath (stirring and watching it constantly so that it doesn’t burn) or in a microwave (if you microwave it, do it in two-three stages because once it’s “cooked”, it cannot be used).
Put aside and let it cool down.
Pour the cream into a high bowl, add the pinch of salt and whip it at medium speed.
When it’s almost ready, add the sugar and finish the whipping.
Combine delicately the chocolate with the whipped cream, adding the chocolate in two – three batches.
Make sure the mixture is homogeneous, divide into serving bowls or glasses and refrigerate for 3 hours.