Google ‘chocolate mousse recipes’ and most of the results involve eggs and a lot of faff. This chocolate mousse recipe is different. It has just three ingredients (none of which are eggs), takes less than 10 minutes to make and a couple of hours to set and is friggin’ delicious. Light but not too airy – yes, there are bubbles but not at the expense of densely indulgent chocolate-y goodness – creamy but not too sickly and just the right amount of sweet, I think it’s perfect.
I’ve been making this chocolate mousse, sometimes with white chocolate or dark chocolate instead of milk chocolate and occasionally studded with strawberries or mint, but always in individual ramekins and a square of choc on top, for years now. It’s outrageous really that I haven’t written up the recipe yet, so here it is. Enjoy.
Makes 4-5 individual mousses
300g Dairy Milk chocolate
250ml creme fraiche
300ml double cream
Firstly, melt the milk chocolate. I do this by breaking the chocolate into square, placing in the lid of a glass casserole dish and placing it over a quarter-full saucepan of boiling water. Stir with a wooden spoon the whole way through the melting so the result is smooth rather than grainy. Set it aside to cool a little.
Meanwhile, pour the double cream into a big bowl and whisk until thickened. Then add the creme fraiche and whisk together.
Pour in the melted chocolate and combine, then divide into ramekins and pop in the fridge for a minimum of two hours. Depending on how cold your fridge is, I’d say four hours is optimum.