Haighs is a South Australian chocolatier. In addition to making amazing chocolates they have produced a cook book and have a range of tasty chocolate recipes on their website. This post is about their decadent chocolate mousse.
This recipe is more or less the same as the Haigh’s Chocolate Mousse recipe. I substituted 1/3 of the dark chocolate for milk chocolate and used 50mL less cream because I bought the wrong size container.
Start by melting the chocolate and butter. I used the double boiler method for this, but you could also use a microwave on a low heat setting. Once the butter and chocolate have melted let them cool slightly then add one egg yolk, stir and set aside.
In a separate bowl whip 200mL cream until soft peaks form. Fold the cream into the chocolate mixture.
I served my chocolate mousse as one layer in an amazing mousse dessert.
Equipment: saucepan and bowl (double boiler method, otherwise bowl and microwave), electric beater, 2 bowls, spoon.
- Chocolate: Melt the chocolate and butter in a double boiler, cool slightly, add an egg yolk, stir and set aside.
- Egg whites: Whisk two egg whites and beat until soft peaks form, slowly beat in 2 tablespoons of sugar. Fold the egg whites into the cooled chocolate.
- Cream: In a separate bowl whip 200mL of cream until soft peaks form, fold into the chocolate and egg white mix. Layer on top of the biscuit base.