Double Chocolate Mousse

Ingredients

• 300 g Milk chocolate
• 300 g Dark chocolate
• 450 ml Thickened cream
• 6 Large eggs (Separated; use the whites and yolks in separate steps.)
• 80 g Caster sugar
• 0.5 tsp Cream of tartar
• 2 tsp Vanilla extract
• 0.25 tsp Salt
• 150 g Milk or dark chocolate (Finely chopped; optional.)
• Flaky sea salt (For serving; amount not specified.)
• Whipped cream (For serving; amount not specified.)

Steps

1. 1

   Melt the milk chocolate and dark chocolate together over a double boiler until smooth. Set aside to cool slightly.

2. 2

   Whip the thickened cream until soft peaks form.

3. 3

   In a separate bowl, beat the egg whites with the cream of tartar. Gradually add the caster sugar as you beat, until stiff, glossy peaks form.

4. 4

   Stir a spoonful of the whipped cream into the melted chocolate to loosen it.

5. 5

   Whisk the egg yolks, vanilla extract, and salt into the chocolate mixture.

6. 6

   Gently fold in the remaining whipped cream.

7. 7

   Fold in the egg whites in two batches.

8. 8

   If using the optional finely chopped chocolate, gently fold it into the mousse.

9. 9

   Transfer the mousse to a bowl and cover it. Refrigerate for at least 4–6 hours, preferably overnight, until set.

10. 10

    Once set, scoop generously into a large serving bowl. Serve with flaky sea salt and whipped cream.

Notes

The source gives a chilling duration of at least 4–6 hours, preferably overnight. It does not specify quantities for the flaky sea salt or whipped cream used to serve.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• chilled
• no-bake
• French
• chocolate