Ingredients
- 400 g double cream (cold, at least 35% fat)
- 300 g dark chocolate (55-70% cocoa)
Method
- Chop the chocolate finely and put it in a large bowl.
- Heat 200 g of the cream in a small pan until the edges start to bubble, without boiling. Pour it over the chocolate, leave for 1 minute, then stir until smooth and glossy.
- Leave the chocolate mixture for about 15 minutes, until it is just warm.
- Whip the remaining 200 g of cold cream to soft peaks; do not overwhip it.
- Stir a third of the whipped cream into the chocolate mixture to loosen it, then gently fold in the rest with a spatula, lifting from the bottom.
- Divide the mousse between 6 small glasses, cover and chill for at least 4 hours, ideally overnight.
Note: If the chocolate mixture is too hot when you fold it in, the whipped cream melts, so make sure it is only just warm.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.