Do you remember my friend Neusa? A couple of weeks ago she told me she’d looked for a chocolate mousse recipe here on the blog but did not find it. Then it hit me: more than three years into blogging and I’d never posted a chocolate mousse recipe. Shame on me.
It’s about time I fixed things up, with a dash of cinnamon and nutmeg to make this dessert even more special. But if you’re in the mood for traditional chocolate mousse, just omit the spices.
Spiced chocolate mousse
adapted from Australian Gourmet Traveller
180g dark chocolate (70% cocoa solids), coarsely chopped
3 eggs, at room temperature, separated
3 tablespoons caster sugar
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
225ml heavy cream, whipped until soft peaks form
Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine – mixture will thicken; add spices. Add cream and fold through to combine.
In a separate large bowl, using an electric mixer, beat egg whites until soft peaks form. Add sugar and mix to combine. Add whites to chocolate mixture and fold to combine. The mousse should be smooth and even in color.
Spoon into six ½ cup (120ml) capacity moulds and refrigerate for 3 hours or until set.