The next contender in the chocolate mousse marathon is a recipe by a very famous name – Gordon Ramsay himself. I’ve spotted the recipe on La Mia Vita Dolce blog and was intrigued by the 4 minute prep time as well as unusual method.
I do happen to own a book by Gordon Ramsay, and all the recipes I have tried so far have proven to be nothing but success, so I was quite keen to see how this dessert will turn out.
As I haven’t mentioned the actual evaluation scale (for choosing the best recipe, of course) before, here it is: every one of the judges evaluated each recipe on the scale from 1 to 5; five being the highest score and added comments on the taste and how they all compared.
I’ve kept notes on the time and difficulty of preparation, so all could be compared.
The interesting thing about the preparation of the mousse is the heating of chocolate with cream then beating them together over ice, which also where the downfall of the recipe is. Beating cream and chocolate together can be a bit tricky as if you just overbeat by little the mousse will turn grainy and that’s the last thing you’d want from your dessert.
It terms of preparation, it does take fewer than 10 minutes altogether and though it is said to be possible to serve immediately, I dare say a few hours in the fridge serves it well.
What’s the jury’s verdict on it at the end? It did taste well, but the overall not too “moussy” texture did not score very high with the judges and we have expected just more out of it. To conclude, it’s a nice and efficient dessert to make, that will surely satisfy the chocolate cravings, but the search for the best chocolate mousse recipe continues…
- 100 g dark chocolate (minimum 70% cocoa solids)
- 300 ml double cream
- 2 tbsp Amaretto or other liqueur (I've used Grand Marnier)
- 1 large egg white
- 50 g caster sugar
- handful of amaretti biscuits, to garnish (skipped it)
- Break or chop the chocolate into small pieces and set aside.
- In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and liqueur.
- Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
- Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar gradually, a tablespoon at a time, and continue whisking till soft peaks.
- Carefully fold the meringue through the chocolate mixture, then divide between chilled serving glasses.
- Sprinkle with amaretti, if using.
- Let rest for at least an hour in the fridge before serving.