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.
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.
- 200 gm chocolate 55% or darker like Lindt or other good quality chcolate
- 40 gm caster sugar 2 Tablespoons
- 125 ml thickened cream 1/2 cup
- 3 eggs 70 gm
- 100 gm frozen - or fresh raspberries or 4-6 per serve
- cocoa for dusting optional
- 200 gm caster sugar 1 cup
- 3 Tbsp water
- 2 drops lemon Juice
- 100 gm hazelnuts roasted and skinned ½ cup, lightly chopped
- Sea salt flakes a pinch