I am in no way an expert in the world of chocolate mousse, because to be a master in this field you need to dedicate yourself. You need focus, drive, ambition. I feel like now, in my thirties, I’ve passed the point of no return for being the best in the mousse game.
Luckily, when it comes to chocolate mousse, it’s not ‘what you know’, it’s ‘who you know’.
My good friend @OytunBasaran is the Kobe Bryant of chocolate mousse. His conviction and devotion to making (and eating) them has been clear to see over the decade that I have known him, and now I am lucky enough to be able to share his secret recipe with the world.
And it’s dead easy!
Contrary to popular belief, simple recipes do not begin simple. They evolve over time – with tweaks, changes and tricks added and taken away to make the food easier to make, and of course, tastier. Oytun’s finely-tuned values, rooted in supply-chain management efficiency, mean that you can trust this chocolate mousse recipe above all others to be easy to make, fun to eat…and of course, delicious!
One thing that I believe is almost as important as the taste of food (I said almost!) is presentation. When you present a dish or a pudding to someone and it LOOKS good, their expectations and taste buds are primed to enjoy it. It is for this reason that I decided to serve the (already delectable) chocolate mousse in a white chocolate muffin cup (they’re dead easy to make too), and finish with a short-cut on top (a Kit-Kat ball from the supermarket!).
Try the recipe out, and see what you think. There are a number of additions you can make to the recipe for taste purposes – including adding a pinch of salt to slightly take the edge off the sweetness-overload – but believe me when I say that this triple chocolate mousse ‘au naturel’ is worth every one of the fifteen minutes it takes to make.
Oytun's world famous (soon) 15 minute dark chocolate mousse, served in white chocolate muffin cases and topped with a milk chocolate ball. Triple threat!
- For the dark chocolate mousse
- Dark chocolate - 150g
- Cream - 150ml (Double cream is best)
- Egg white - 3
- White sugar - 2 tbsp
- For the white chcolate cups
- White chocolate - 200g
- Butter - 1 tsp
This is a pretty versatile dish, but remember you do need to put it in the fridge for a little while before eating. Well you don't NEED to, but it's best that way. I would aim for 2 hours, but you can leave it in there overnight if you want (it may even add to the fluffy texture) so consider making it ahead of time if you're having friends over.
- To make the white chocolate cases - Short version: Melt the white chocolate with the butter in a bain-marie, spoon into silicone muffin cases, making sure the sides are nicely covered with chocolate, then put in the freezer for 30 minutes
- To make the white chocolate cases - Longer version: To make the bain-marie (it's just a bowl on top of a pan), put about 20mm of water in a pan and put on the hob. Find a glass bowl that is bigger than the pan (one that can sit in the top of the pan without being dangerous) and put the chocolate and butter in. Turn the heat up so the water in the pan boils, then reduce the heat to about 30% or 40% so the water just simmers, and the steam heats the chocolate. If you're unsure about this, have a look at the pictures above. The chocolate will melt slowly and surely, and when it has you want to spoon it into silicone muffin cases. Do not use 'stiff' muffin cases, or you'll never be able to get your chocolate cups OUT of them! If you don't have silicone ones you can use foil or paper cases. Cover the sides of the muffin cases, and as soon as they are covered put them into the freezer for 30 minutes to harden
- Ok that's the hardest part over with. In 30 minutes you should have white chocolate cups in the freezer, which you can then take out of the muffin cases and put in the fridge (or leave in the freezer)
- Now for the mousse. The first step is to melt the dark chocolate in the same way as you melted the white chocolate. If you don't have a bain-marie or a hob, then you can of course use a microwave to melt it (around 3 minutes on full power @ 800w).
- While your dark chocolate is melting, break your eggs and remove the yolks (my method for this is simply to break the egg into a bowl and scoop the yolk out with my fingers. Trust me, it works - you just need to have confidence!) We're not going to use the yolks, but you should keep them in the fridge for another dish
- Next you need to whisk your egg whites in a large bowl until they are stiff (they're ready when you can make little peaks or mountains in them with the whisk, and they don't fall down)
- In a seperate bowl do the same with the cream, but add the sugar to it as well to create thick whipped cream
- Now, the combo. First add the whisked egg white to the liquid chocolate mixture using the 'folding' method to keep the air in. Folding just means taking the chocolate from underneath and putting it on top repeatedly (Oytun: 'Like a washing machine') to make sure the foamy texture remains
- Now add the whipped cream into the mix in the same way, and fold until it's all one, lovely, bubbly mixture
- Grab your white chocolate cups (make sure they're cool now) and carefully spoon the mousse into them, then put them back into the fridge. Done! As mentioned, I like to keep in the fridge for at least 2 hours, but you can leave them for longer if necessary
- Serve with a milk chocolate ball on top (I used a Kit-Kat ball for this recipe, but Maltesers are great), or if you're feeling like an Ambassador then go for a Ferrero Rocher. Classy...