6 servings | preparation time 20 min | resting time 3 hour
250 grams of dark chocolate
3 eggs, split
300 ml full fat cream
100 grams sugar
Melt the chocolate Au bain-marie (in a bowl above water almost at boiling point, make sure the bowl is not touching the water). In the meantime whisk the egg yolk in a separate bowl for about 1 minute. Then whisk the the cream with 50 grams off the sugar in a large separate bowl until it has a little more thickness as yoghurt. Then whisk the egg-whites with the last 50 grams off sugar in a separate bowl until firm.
Take the melted chocolate and and fold in the egg yolks with a spatula. Then slowly add the chocolate-mixture to the whipped cream, each time you add a quantity off chocolate slowly fold it trough the cream until it is taken up. Then add the next quantity, do this slowly otherwise the chocolate will solidify too quickly and you will have lager pieces of chocolate in your mousse instead of a homogeneous mousse. Then at last add the frim egg-whites tot the mixture, each time you add a quantity off chocolate slowly fold it trough the cream until it is taken up, do this carefully, the egg-whites will bring the air in to the mousse.
Put the bowl in the fridge for about 3 hours to get firm, if you put it in smaller portions in the fridge then the time is reduced.
Although this mousse au chocolate doesn't need anything more, a good topping could just push it that last bit to hit the soft spot in your mouth, these are my 4 favorites.
1. Red fruits, the basic topping, add raspberry's, strawberry and currant berry.
2. Spicy mango compote, for a little tropical touch, peel and cut one mango, put in a small pot with the juice off half a lemon, 2 tbsp of water, 50 grams of sugar and half a tsp of chili flakes. Cook about 10 to 15 min until the mango is nice and soft. Then make pure out of it in a blender.
3. Confit orange and hazelnuts, put the hazelnuts in a small baking tray in the oven at 175 degrees, keep a close eye on them to see when they are nice and brown. When cooled down crush them a bit with the flat side of a kitchen knife. (recipe based on 4 oranges) For the orange confit, peel a orange with a peeler, you can also do this with a knife but make sure you only get the orange part of the peel, the white part will get bitter in the process. Put the orange peels in a small pot with cold water. Bing it to boiling point, after 1 minute turn the heat off, get rid off the water, and fill up with cold water. Do this a second time. Then after the second time add 200 ml of cold water, 300 grams of sugar, bring it to boiling point and let it cook for 2 minutes, with a lid on the pot. The sugar and water now became a syrup and the peels are nice and tender, you can use them immediately but they are the at their best when you leave the peels in the syrup in the fridge for 24 hours.
4. Beetroot cream, take 4 cooked red beetroots, push them trough a fine sieve. By doing this you are grating the beetroot in a super fine way. Collect all the off the beetroot and its fluids in a pot. Add 100grams of sugar and the juice of half a lemon. Put the pot on medium heat and bring it to boiling point, turn the heat down and let it cook for about 2-5 minutes, make sure you stir occasionally. Then turn off the heat and add one tbsp off butter, to bind the the cream.