This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavour.
Total:
2 hr 40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Creme Patissiere (Pastry Cream):
  • 3 free-range egg yolks
  • 2 ounces/50 grams caster sugar (superfine)
  • 1 ounce/20 grams cornflour (cornstarch)
  • 1 heaped tablespoon unsweetened cocoa powder
  • 9 fluid ounces/250 milliliters whole milk
Meringue:
  • 3 free-range egg whites
  • 2 ounces/50 grams icing sugar (confectioners')
  • Couple drops lemon juice
  • Pinch of salt
  • 5 1/2 ounces/150 grams dark chocolate, finely chopped
  • 7 fluid ounces/200 milliliters whipping cream
  • 2 tablespoons soft butter
  • 2 ounces/50 grams cocoa nibs

Directions

For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.

Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.

Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.

For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.

Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.

To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.

To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Categories:

IDEAS YOU'LL LOVE

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Chocolate Mousse

Chocolate Mousse

Recipe courtesy of Alton Brown

Chocolate Mousse Tart

Recipe courtesy of Emeril Lagasse

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Chocolate Tequila Mousse

Recipe courtesy of Ingrid Hoffmann

Instant Chocolate Mousse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c