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Mousse Au Chocolat Gourmande

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a total improvisation. I had some chocolate sauce (Nigella's chocolate sauce for her chocolate cheesecake) left over from the cake I made this weekend, and on my way back from uni I went to the supermarket to buy eggs and had a revelation: I was going to transform this chocolate sauce in a chocolate mousse. Or better, a totally "gourmande" chocolate mousse: I grabbed a bottle of double cream as well...

This is a total improvisation. I had some chocolate sauce (Nigella's chocolate sauce for her chocolate cheesecake) left over from the cake I made this weekend, and on my way back from uni I went to the supermarket to buy eggs and had a revelation: I was going to transform this chocolate sauce in a chocolate mousse. Or better, a totally "gourmande" chocolate mousse: I grabbed a bottle of double cream as well...

Ingredients

Serves: 6

Metric Cups

For the Base

  • 6 digestive biscuits

For the Chocolate Mousse

  • 150 grams dark chocolate
  • 5 eggs
  • 2 teaspoons golden syrup (I use maple as I can't find golden syrup in France)
  • 150 millilitres double cream

For the Whipped Cream

  • 200 millilitres double cream
  • 2 tablespoons icing sugar
  • 1 tablespoon best vanilla extract

For the Decoration

  • 15 grams dark chocolate

For the Base

  • 6 graham crackers

For the Chocolate Mousse

  • 5 ounces bittersweet chocolate
  • 5 eggs
  • 2 teaspoons golden syrup or light corn syrup (I use maple as I can't find golden syrup in France)
  • 5¼ fluid ounce heavy cream

For the Whipped Cream

  • 7 fluid ounce heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon best vanilla extract

For the Decoration

  • 1 ounce bittersweet chocolate

Method

Mousse Au Chocolat Gourmande is a community recipe submitted by snail and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First you need to melt your 150g of dark chocolate. For that place your chocolate in a bowl and place the bowl over a pan of boiling water.
  • While the chocolate is melting, separate your eggs, keeps the yalks for later and whisk the whites until nice and firm (in France we call that "snow"). Once your chocolate is melted, take it off the heat and whisk in your golden (or maple) syrup and your cream until you have a nice smooth sauce.
  • Pour this chocolate sauce in a large mixing bowl, pour your leftover chocolate sauce in and mix them together: you obtain something dangerously delicious.
  • Now, the most delicate step: transfer your whipped egg whites to the bowl with the sauce and fold them together. Be careful not to break the whites, take your time... once it's done, you have your chocolate mousse.
  • To form the base, put your digestive biscuits in a freezing bag and crush them with your rolling pin, or a hammer, or anything -it's fun!
  • Now for the whipped cream:

  • pour your cream in a bowl and start whipping it. When it is almost set, whisk in your icing sugar and vanilla and carry on whisking until you have a luscious whipped cream.
  • Now that you have everything nice and ready, it's time to assemble your dessert. Take 6 glasses, pour some crushed biscuits in each, then a large layer of chocolate mousse, and finally a layer of whipped cream.
  • To decorate, grate some dark chocolate on the top. Place your desserts in the fridge for a few hours (the best is overnight I think...) and you're done!
  • First you need to melt your 150g of bittersweet chocolate. For that place your chocolate in a bowl and place the bowl over a pan of boiling water.
  • While the chocolate is melting, separate your eggs, keeps the yalks for later and whisk the whites until nice and firm (in France we call that "snow"). Once your chocolate is melted, take it off the heat and whisk in your golden (or maple) syrup and your cream until you have a nice smooth sauce.
  • Pour this chocolate sauce in a large mixing bowl, pour your leftover chocolate sauce in and mix them together: you obtain something dangerously delicious.
  • Now, the most delicate step: transfer your whipped egg whites to the bowl with the sauce and fold them together. Be careful not to break the whites, take your time... once it's done, you have your chocolate mousse.
  • To form the base, put your graham crackers in a freezing bag and crush them with your rolling pin, or a hammer, or anything -it's fun!
  • Now for the whipped cream:

  • pour your cream in a bowl and start whipping it. When it is almost set, whisk in your confectioners' sugar and vanilla and carry on whisking until you have a luscious whipped cream.
  • Now that you have everything nice and ready, it's time to assemble your dessert. Take 6 glasses, pour some crushed biscuits in each, then a large layer of chocolate mousse, and finally a layer of whipped cream.
  • To decorate, grate some bittersweet chocolate on the top. Place your desserts in the fridge for a few hours (the best is overnight I think...) and you're done!
  • Additional Information

    If you have a lot of chocolate mousse left over after assembling the 6 desserts, pour what you have left in glasses or cups, leave it in the fridge for a few hours and you have a delicious chocolate mousse, who's going to complain?

    If you have a lot of chocolate mousse left over after assembling the 6 desserts, pour what you have left in glasses or cups, leave it in the fridge for a few hours and you have a delicious chocolate mousse, who's going to complain?

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