Easy to make and gluten free too!
Warm Chocolate mousse. Can you think of any other words that might excite you more (well, for now anyway). It is what my son would once have said was ‘”too chocolatey”, as if there were such a thing!
This is a handy dessert to have up your sleeve, as you can keep it in the fridge for days before baking. It has the same molten heart as a chocolate fondant, and the same knee wobbling effect on those that consume it . I think it is simpler to make and far more forgiving as far as mistakes go. Plus it is gluten free. I have never made it as a vegan dessert with whipped coconut or cashew cream but if you wanted to give this a try I’d love to know the results.
Vary the recipe to suit your taste
I hate to push it further but it is good cold too!. That means you can bake it and eat it later. I have, and I do and it still tastes amazing.
I have included a recipe for it made with Raspberries but you can use any berry , like Strawberries or even Rhubarb. I prefer it without fruit altogether, if this sounds like you too, then omit putting the berries at the bottom and go straight for the chocolate mousse. Serve it with cream, a crunchy home made wafer or even praline. That is a very professional name for a slab of nut toffee. Use good quality chocolate and not melts because they are full of nasty oils that will seep out of your mousse. You can use up to 70% dark chocolate if you like, thats what I use.
I have a friend who has a very large cooking handicap and she makes this with some ease. All I can say is be gentle with the baking. It’s better undercooked, soft and lushes and warm……
How to make Warm Chocolate Mousse.
Chocolate Mousse, warm!
- 200 gm chocolate 7 oz | 55% or darker like Lindt or other good quality chocolate, bittersweet
- 40 gm caster sugar 2 Tablespoons| 1.5 oz
- 125 ml thickened cream 1/2 cup | heavy cream – 4.2 fluid oz
- 3 eggs 70 gm extra large
- 100 gm frozen – 3.5 oz or fresh raspberries or 4-6 per serve
- cocoa for dusting optional
Salted Hazelnut Praline
- 200 gm caster sugar 1 Aus cup | 7 oz
- 3 Tbsp water 60 ml or 4 US Tblspoons
- 2 drops lemon Juice
- 100 gm hazelnuts roasted and skinned ½ cup, lightly chopped| 3.5 oz
- Sea salt flakes a pinch
- Makes 6-8. I use a 120 ml ramekin. Oven set to 160 C/ 320 F. (1/2 US cup)
- Put the eggs into a mixer with the sugar and beat till light and creamy. This is very important as it is the body of the mousse. They need to be pale and thick.
- Meanwhile melt the chocolate with the cream over a double boiler ( or microwave) until just melted ( stand aside and keep warm). Fold the eggs through the chocolate mixture
- Put 4 berries ( if using) onto the bottom of each ramekin and cover with mousse spread evenly between ramekins.
- Boil the jug and pour some boiling water into a deep baking tray. Stand the ramekins in this making sure the water comes 1/2 way up the sides of the ramekins and no further. Put the tray into the oven. You can add the water while the tray is sitting in the oven. This may be safer
- Set a kitchen timer for 13- 16 minutes. They may need 5 minutes more depending on the type of oven that you have- fan forced ( is hotter). They should be soft and just under cooked.
- If you would like to prepare ahead make the mousses and refrigerate covered for up to a week. Take them out of the fridge and let them come to room temperature before baking. ( cold mousses will take a couple of minutes longer)
- Prepare a baking tray lining with baking paper.
- Put the sugar in a pot with the lemon juice and water and swirl to combine. Keep the heat on medium until all the sugar is dissolved. Keep any crystals that form on the side of the pot under control by brushing down with a wet pastry brush if necessary. Once dissolved turn the heat up and cook until golden
- Add the nuts to the pot and swirl before pouring onto the prepared tray and tiping to spread.
- Sprinkle with a little sea salt. Let this cool then break into shards
- Serve the warm mousse dusted with cocoa and a shard of brittle
- Don’t cook the mousses any longer thinking that they seem too soft. They are so good when soft!
- let the mousses come to room temperature if possible before baking.
- I sit them on the bench at the beginning of the meal so they are perfect when I pop the oven on.
- Make these up to 3 days ahead. Cover or put into a container with a lid and store till needed
- Don’t skip the brittle. watch the video on how it’s made here