We sprinkled our individual servings with praline, which you can even turn into your very own Nutella. How awesome is that!
50g/2oz whipping cream
50g/2oz whole milk
1 yolk from a large egg
10g (1/3oz sugar)
150g/5oz good quality dark chocolate, 64% cocoa solids minimum
250g/1 cup cold whipping cream
Put a glass or metal bowl and a whisk in the freezer.
Meanwhile, whisk the egg yolk and sugar until it's light and foamy. You gotta do this by hand as machines don't really do the job too well, shouldn't tire you out too much though. Set this aside.
Grate or chop the chocolate into very small pieces, and put it in a heatproof bowl. Set this to one side too.
Bring the cream and milk alllllmost to a boil then slowly pour it over the egg and sugar froth, whisking all the time. Transfer it back to the pan and cook over a low heat until the mixture starts to thicken. The mixture should be at 86C/183F. If you don't have a candy thermometer, don't worry about this too much, just make sure it's thick enough to coat the back of a spoon. DO NOT boil the mixture or you'll scramble the eggs. No one wants scrambled chocolate mousse. Blegh.
Strain the mixture over the chocolate, and whisk until it's smooth and shiny and luscious, just like the chocolate you see churning in those Lindt ads that just make you want to dive into the screen. Leave it to cool to room temp while you get on with whipping the cold cream to form soft peaks. Whisk 1/4 of the whipped cream until it's well incorporated, then gently fold in the rest.
If the chocolate is still too warm (i.e. warmer than your hands), refrigerate the whipped cream while you wait for it to cool, as painful as that is.
It's your choice how you serve it, as you can see from the picture above we piped ours into little ramekins with a generous sprinkling of praline. Recipe to follow! And another tip, piping the mousse into small ramekins as opposed to spooning things keeps everything neat and tidy and (vaguely) professional looking. Perfect for a dinner party, or treating yourself. If you do pipe it, place the tip of the piping bag at the bottom of your serving vessel and pull upwards slowly as you squeeze the mixture out.
If you can resist, this can be refrigerated; if not, devour immediately.
Unfortunately the picture at the beginning is the only one I have of the mousse, so here it is again.