We have teamed up with our mates at Ratio Cocoa Roasters, to release the most decadent chocolate mousse recipe going around (thanks Head Chef Kyle Nicol!). All you need to do is download the recipe, pick up some chocolate either from us or Ratio (186 Sydney Road), and get cooking. It is a seriously opulent (and easy to make) lockdown dessert!
Rascal/Ratio Chocolate Mousse Recipe
Ratio dark chocolate mousse (for 2) or double the recipe if you want seconds.
What you need:
4 large mixing bowls (preferably steel), a whisk, a pot of simmering water and a strong arm
- 2 eggs – divided into 1 whole egg, 1 egg yolk, 1 egg white
- 20gr Caster sugar
- ¼ teaspoon gelatin powder
- 100 gr ratio dark chocolate
- 1 tablespoon Milk
- 170 gr Cream
- Cocao powder
In a large steel bowl (bowl 1.), using your whisk, whip the cream to a firm peak. You should be able to hold the whisk above the bowl and the cream should hold onto the whisk. Cover with glad wrap and set aside in the fried.
Place a large steel bowl (bowl 2.) over pot of simmering water. Add chocolate and milk, and gently stir until combined/melted. Set the bowl aside and keep warm (cover in glad wrap), do not stress if it looks like its seizing/re-setting.
Place large steel bowl (bowl 3.) onto the pot of simmering water. Add whole egg, egg yolk, and sugar and whisk together for a few minutes– this creates a sabayon mixture. As you whisk, turn the bowl to avoid scrambling the eggs. You should have a smooth sabayon, that is a touch pale and has expanded in volume.
Next add the gelatine to sabayon mix (bowl 3.), take off the heat and keep whisking until it is just warm.
Add the chocolate mix (bowl 2.) to the sabayon mixture (bowl 3.) and whisk through to incorporate smooth base. Set aside to cool.
For you last bowl (bowl 4.), add you egg white and a teaspoon of sugar. Whisk until a stiff meringue is formed (this takes a while and builds arms muscles!). You want the mixture to be stiff enough to hold the bowl upside down without the whites falling out (only test this if confident that it will not fall out).
Fold through half the cream (bowl 1.) and all the meringue (bowl 4.) into the chocolate/sabayon mix (bowl. 3) gently trying not to knock all the air out but incorporating everything.
Fold through the second half of the whipped cream.
Gently spoon/transfer mousse into desired service dish/es, cover in glad wrap and set for minimum 3 hours.
Remove from the fridge and dust with cocoa through a sieve then finish with raspberries.