Chocolate mousse is, without a doubt, one of the most simple and delicious desserts, but understanding a few simple tricks makes it lighter and fluffier, as it is all about the whipping of the eggs.
I find that using cold refrigerated eggs transforms the concoction set much quicker, so remember this one next time you want this version, ready to eat in less time.
Also, this recipe is lactose-free, so no cream or butter. The latter ingredient is substituted by olive oil, but in a small amount because it does have a strong flavour, and chocolate mousse is supposed to taste, well, mostly like chocolate.
▪ 2 tablespoons extra virgin olive oil
▪ 200 grams of dark unsweetened chocolate
▪ 1 teaspoon sea salt
▪ 7 eggs (separated)
▪ 10 tablespoons of caster sugar
Melt the chocolate with the olive oil and the salt (save some for sprinkling before serving), making sure it does not pass 50°C. Beat the yolks with nine tablespoons of sugar for about five minutes until the sugar has melted and the mix has doubled in volume and gained a lighter yellowish colour.
Incorporate the melted chocolate and olive oil into the egg yolk mix while beating the last 10 seconds (make sure it is not hot, so the yolks won’t curdle).
Beat the egg whites with one tablespoon of sugar. Gently fold the yolk and chocolate mix into the beaten egg whites with a spatula. Spoon into ramekins and let set in the fridge for at least three hours before serving.
Check by tilting the ramekins; the mousse should keep steady and not move by doing so. Eat within two days because using raw eggs requires such a precaution. Also the water from the whites will slowly separate and deposit in the bottom of the ramekins.
You can also try a low-calorie version of the recipe, by substituting sugar with fructose, but because this is about 70% sweeter than sugar, reduce to seven tablespoons, in which one is to be mixed with the egg whites, like the primary recipe.
Using fructose is more suitable for diabetics than sugar but keep in mind that it does have the same amount of calories. It’s just a matter of using it in fewer amounts in any recipe you choose.
By Megan Melling
Photo: Megan Melling