Willie's famous light and creamy mousse

Classic Chocolate Mousse In Bitter Chocolate Case

Prep Time

25 minutes

Cooking Time

2 hours chill

Serves

12

Ingredients

250g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums
300g dark chocolate, roughly chopped. Suggestion, Indonesian Javan Dark Breaking 69
6 eggs, separated
80g raw cane sugar
450 ml double cream, lightly whipped

Equipment:
26 cm tart or shallow cake tin, baking paper

 

Method

  1. Lightly oil the tart or cake tin. Take a piece pf baking paper, at least 45 x 45 cm , and press it into the tin so it sticks firmly to the base and sides and comes a little above the rim of the tin.
  2. Melt the Peruvian Chulucanas chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Pour into the lined tin and spread evenly, with a flexible spatula, over the bottom and up the sides. Chill in the fridge.
  4. Melt the Indonesian Javan Dark Breaking chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  5. In a separate bowl, whisk the egg whites with sugar until stiff. In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate.
  6. Fold in the lightly whipped cream, then fold in the egg whites. Tip the mixture into the prepared chocolate case and place in the fridge to chill for at least 2 hours, preferably overnight.
  7. Carefully lift out of the tin and peel the baking paper off the sides. Use a fish slice or spatula to lift off the baking paper on the base and place on a serving plate.
  8. Keep chilled until ready to eat and serve with whipped cream or crème fraiche.

Ingredients

250g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums
300g dark chocolate, roughly chopped. Suggestion, Indonesian Javan Dark Breaking 69
6 eggs, separated
80g raw cane sugar
450 ml double cream, lightly whipped

Equipment:
26 cm tart or shallow cake tin, baking paper

 

Method

  1. Lightly oil the tart or cake tin. Take a piece pf baking paper, at least 45 x 45 cm , and press it into the tin so it sticks firmly to the base and sides and comes a little above the rim of the tin.
  2. Melt the Peruvian Chulucanas chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Pour into the lined tin and spread evenly, with a flexible spatula, over the bottom and up the sides. Chill in the fridge.
  4. Melt the Indonesian Javan Dark Breaking chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  5. In a separate bowl, whisk the egg whites with sugar until stiff. In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate.
  6. Fold in the lightly whipped cream, then fold in the egg whites. Tip the mixture into the prepared chocolate case and place in the fridge to chill for at least 2 hours, preferably overnight.
  7. Carefully lift out of the tin and peel the baking paper off the sides. Use a fish slice or spatula to lift off the baking paper on the base and place on a serving plate.
  8. Keep chilled until ready to eat and serve with whipped cream or crème fraiche.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​