Belgian Chocolate Mousse is a traditional Belgian recipe for a classic chilled dessert of a mousse of chocolate, eggs and whipped cream. The full recipe is presented here and I hope you enjoy this classic Belgian version of: Belgian Chocolate Mousse.
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Ingredients:
130g dark Belgian chocolate (at least 70% cocoa solids)
4 eggs, separated
8g (1 sachet vanilla sugar)
100ml cream
2 1/2 tbsp powdered sugar (or icing sugar)
pinch of salt
chocolate shavings, cocoa nibs or orange zest, to garnish
Method:
Melt the chocolate in a Bain Marie (place a heat-proof bowl over a pan of barely simmering water, making sure the bowl does not touch the surface of the water) add the chocolate, stirring until it's completely melted.
Beat the egg whites with the sugar till they form stiff peaks. Whisk the egg yolks with the vanilla sugar till pale. Whip the cream till combined and holding on the bowl (when you invert the bowl the cream should stay in place).
Take the melted chocolate off the heat then add the egg yolk mixture to the chocolate. Mix well with a spatula. Add the cream, and mix well with a spatula.
Add 1/3 of the beaten egg whites folding in to combine well. Now add the remainder and keeping the air in the eggs in by folding it into the mixture as opposed to beating it.
Transfer the chocolate mouse into your serving dishes (ramekins, individual bowls, cups or glasses) then refrigerate for at least 1 to 2 hours before serving.
Top with a chocolate shavings or cocoa nibs for crunch or orange zest for freshness.
Serve accompanied by a poached pear or quince in Autumn and berries in Summer.
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