Baked Chocolate Mousse

Directions :

-> Seperate out the egg yolks and egg whites. 1 egg per portion.
-> In a glass bowl over hot water melt the chocolate. 30g per person. Minimum 70% cocoa, maximum 85% I would say. 75-83% I'd say is ideal, I used a mixture of (mainly) 77% and some 85%.
-> Whip the egg white until stiff.

Once the chocolate has melted;
-> Quickly mix the egg yolks into the melted chocolate. Remember to remove chocolate from heat before doing this otherwise the eggs will scramble very quickly.
-> Fold the melted chocolate mixture into the stiff egg whites.
-> Divide between ramakins and place in the fridge to set.

To serve :
-> Preheat oven to 180 degrees.
-> Bake in oven for 6-8 minutes. Definitely no longer than 8 minutes. Personally I gave them just over 6 (about 6min15s), if in bigger dishes increase time slightly but never past 8 minutes. Better undercooked than overcooked.
-> Ideal Cooking Time : 6 minutes 10 seconds at 180 degrees.
-> Serve with a scoop of ice cream on top of the hot chocolate mousse and double cream to pour. Also, optionally, some whipped cream.

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