Ridiculously easy, incredibly thick and obscenely chocolatey Easy Thick French Chocolate Mousse with a touch of rum. Make ahead and chill ready for dinner!
Bonjour! How is your week going so far?
Things are busy around here! I’ve been out every evening this week so my husband and I basically haven’t seen each other for a week. #oops!
If you’re still going strong and keeping your resolutions, good for you! I have loads of healthy eating inspiration around here, like my yummy Rye Banana Bread or these gorgeous Carrot Cake Cookies (with three of your five a day!).
By the way, I believe everyone falls off the wagon all the time, getting back on it is what’s important! So don’t give up on your resolutions, just do your best!
This recipe is perfect for Valentine’s Day and any other dinners where you want to impress someone, romantically or not!
We traveled to France a lot when I was younger, and this Easy Thick French Chocolate Mousse is exactly like the ones I would have for dessert pretty much everywhere we went. I have seriously eaten enough chocolate mousse’s to have a PHd in this already.
To me, a Chocolate Mousse should be:
- obscenely chocolatey
- incredibly thick
- and maybe a bit boozy
This one is all those things (except its maybe a lot boozy), and… it’s super easy!
Though there are a few steps, don’t let that put you off, because each step is simply a piece of cake!
You just need to start making this mousse ahead of time, ideally the evening before you want to eat it – though these keep well in the fridge for up to a week.
So you can make them whenever you have a bit of free time!
- 200g dark chocolate
- 170g unsalted butter
- 40ml strong coffee
- 4 large eggs
- 180g light brown sugar (plus 1 tbsp)
- 50ml dark rum
- 1 tbsp water
- 1 tbsp vanilla bean paste
- pinch salt
- In a large heatproof bowl, melt the chocolate at thirty second intervals in your microwave, until it's smooth and glossy. Cut the butter into chunks and add into the chocolate mixture, giving it another few seconds in the microwave if the residual heat isn't enough to melt it. Set aside while you make some strong coffee and add 40ml of it to the chocolate butter mix. Beat in with a wooden spoon, then set your chocolate mixture aside.
- Next, seperate your egg yolks and whites (putting the whites in another bowl) and fill a large bowl with cold water from the tap and set aside.
- Then, set a medium, heatproof bowl over a pan of simmering water (on a low heat) and beat together the egg yolks with your rum, sugar, vanilla bean paste and tbsp of water. At first the mixture will be quite thin but as it heats and you whisk it continuously, it will thicken up quickly - within 2 - 3 minutes it should have the consistency of a runny hollandaise sauce. Remove from the heat and pop the bowl on top of your larger bowl of cold water to cool the mixture, and continue whisking for another 3-4 minutes as it cools - it will continue to thicken.
- Once cool, gently fold the chocolate mixture and the egg mixture together, and set aside.
- Finally - beat your egg whites with 1 tbsp of sugar - an electric mixer is easiest though you can also do it by hand. You want them to be fluffy and voluminous and at the soft peak stage - holding their shape but not stiff.
- Fold your egg whites into the chocolate mixture - gently. We want to incorporate air into the mousse, so don't beat the mixture or be rough with it. Use a large metal or wooden spoon to make a folding figure of eight mixture and stir gently until all the egg white is incorporated.
- Finally, pour your mousse into ramekins, cups or bowls and refrigerate for at least one hour to set.
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