Chocolate Mousse
Create yourself a folder for Christmas and add this one to your list. The texture of this chocolate mousse, is rich, thick and light all at the same time. It is the perfect Christmas recipe because it’s super quick to make, it can be made 3 days in advance and store in the fridge. So start planning now, make the prep list and the playlist and get excited for the holiday break next week.
Chocolate Mousse
200g dark chocolate
220g double cream
5 egg yolks
130g caster sugar
40g water
Whip your cream into stiff peaks, set aside.
Melt your chocolate over a Bain Marie.
Beat your egg yolks. Set aside while you make your pate bombe.
Make your pate bombe by dissolving the sugar and water together over a medium heat and bringing it up to a temperature of 115C. You’ll start to notice the sugar will reduce and become thick and glossy. Turn your mixer on with the beaten eggs and slowly slowly start to add the pate bombe.
Turn the blender off and add half your whipped cream and half your chocolate and start to fold it in to the egg mix. Continue doing this until everything is evenly mixed.
Place in the fridge and allow to set for 2hrs.