Ultimate Chocolate Mousse

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Ultimate Chocolate Mousse

Very retro, but always a winner – chocolate mousse is dead easy to make and can be dolled up or down as the budget and the mood takes you. Serves 4 – 6

60 g butter or margarine (60 ml) 170 g light brown sugar (200 ml) 1 large egg
140 g cake flour (250 ml)

30 ml cocoa powder (10 g) 15 ml baking powder
2 ml salt
200 ml low-fat milk

Syrup:

250 ml water
200 g brown sugar (250 ml)
25 ml cocoa powder 5 ml vanilla essence

300 g dark chocolate, broken into pieces
4 large eggs

120 g castor sugar (125 ml) 15 ml rum or brandy (optional) 500 ml fresh cream, whipped

  1. Cream butter and sugar, add egg and beat until light and fluffy.
  2. Sift dry ingredients, and add alternately with the milk to the butter mixture.
  3. Spoon into a large 20 x 28 cm greased ovenproof dish.
  4. Make syrup by mixing all ingredients except essence into a saucepan.
  5. Heat and stir until sugar has dissolved and mixture starts to boil. Add essence.
  6. Pour syrup over batter.
  7. Bake in a preheated oven of 180°C/160oC fan/ Gas mark 4 for 30 minutes.
  8. Dust with icing sugar when serving cold.
  9. Serve with cream, custard or thick low-fat yoghurt.

Variations:

  • Use two fresh pears, peel, core and slice and arrange in chocolate batter. Bake as above.
  • Add 6 apricots, stone, and slice and arrange in chocolate batter. Bake as above.
  • For a richer creamier sauce use milk in the sauce instead of water.
  1. Place chocolate in a bowl and microwave on 70% power for 2 minutes, stirring now and again until chocolate has melted.
  2. Using a large electric food mixer with the whisk attachment, beat eggs and sugar in the bowl for about 5 minutes until thick, pale and increased in volume.
  3. Fold in the melted chocolate, rum or brandy if using, and the whipped cream.
  4. Spoon into 4 – 6 containers.
  5. Place in the refrigerator to set for at least 2 hours.
  6. Decorate with a little extra whipped cream and chocolate leaves or shards.

Note:

  • This recipe contains raw eggs.
  • Do not add warm chocolate to cold cream as it will solidify immediately.

     

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.