My husband LOVES chocolate mousse, so for special occasions and when I just feel like spoiling him I’ll whip up a batch. Now I’m a little bit odd, I like my mousse VERY chocolatey and with flakes of chocolate through it rather than smooth and velvety, so I have adapted the recipe found in Sweet Food to make it how I prefer it (Recipe below).
I make this two ways. I generally like to have it as a mousse, but on the odd birthday I have made a Chocolate Mousse Cake for Hubby and it tastes pretty darn good! This is a super easy recipe.
You’ll try this once and you’ll want to make it again and again, I do 🙂
The Recipe – Chocolate Rum Mousse
- 250 g (for richer mousse 350 g) of the darkest chocolate you can buy
- 3 eggs
- 60 g (1/4 cup) caster Sugar
- 2 TBL dark rum
- 1 C cream – whipped
- Melt the chocolate either in the microwave (be careful not to burn it – use a less powerful setting and for 1 minute bursts) or a double burner. Leave it to cool
- Beat the eggs and the sugar in a bowl for five minutes, or until the mixture is nice and thick, creamy, pale and increased in volume. Transfer to a LARGE bowl.
- Using a metal spoon fold the melted chocolate into the egg mixture (if you’re like me and you want flakes of chocolate through your mousse instead of a smooth texture, save a little extra to add to the cold whipped cream), add the rum. Gently fold in the whipped cream (with remaining chocolate folded into it – the cold cream will set small shards of chocolate) until just combined.
- Spoon into ramekins (I prefer fancy glasses or a big bowl) and refrigerate for 2 hours or until set.
- Serve with extra whipped cream and grated chocolate if desired.
Frozen Mousse Cake
- Line a spring form tin with either baking paper or gladwrap (depending if you want a smooth or textured surface on the outside of your cake).
- You can add a crumb base (chocolate cake crumbs mixed with either butter, rum or buttercream icing to add a base), a coating of melted chocolate or neither. Throw the tin in the freezer.
- Make the mousse as above, pour it into the tin and then set till frozen in the freezer.
- Once it’s set, turn it out onto a plate or board and cover the top with melted chocolate. This will set really fast so work quickly. If you want it to be really rich apply a coat of chocolate to the outside too. Be careful not to make it too thick as you will have trouble cutting into it later on. Return it to the freezer until you’re ready to serve.
- You can decorate it as you like, and cut it as you would a normal cake. If there is any left over and you want to be able to slice it again later you’ll need to return it to the freezer, treat it as you would ice-cream.