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Ingredients
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Chocolate Mousse
Whipped Cream
Method
Chocolate Mousse
- 1
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Whisk the Eggs and Sugar
In a separate mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened. This should take about 5 minutes.
- 3
- 4
Whip the Cream
In another bowl, whip the 200 ml of heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture until no streaks remain.
- 5
Chill the Mousse
Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours, or until set.
Whipped Cream
- 6
Prepare the Whipped Cream
In a bowl, combine 150 ml of heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until stiff peaks form.
- 7
Serve
Once the chocolate mousse has set, top each serving with a dollop of whipped cream before serving.