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How to make Madeleine's chocolate mousse

Yield = 8
Prep time: 6:00
Cook time: 0:05
Total time: 6:05

Ingredients

  • 200g 70% cocoa dark chocolate, chopped
  • 100g butter, chopped
  • 5 eggs, chilled, separated
  • 2 tablespoons caster sugar
  • 300ml thickened cream, whipped
  • Cocoa powder, for dusting (optional)

Method

  • Step 1 Place dark chocolate and butter in a heavy-based saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until chocolate is just melted and mixture is smooth (do not overheat). Remove from heat. Set aside to cool until lukewarm (see notes).
  • Step 2 Using an electric mixer on low speed, beat egg yolks, 1 at a time, into chocolate mixture until just combined.
  • Step 3 Wash and dry beaters. In a separate bowl, beat egg whites until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add a little of the egg white mixture to the chocolate mixture, folding to combine. Add the chocolate mixture to remaining egg white mixture. Fold gently until just combined.
  • Step 4 Spoon chocolate mixture among 8 x 1/2-cup-capacity serving dishes. Refrigerate for 3 hours or overnight (see notes).
  • Step 5 Remove mousse from fridge 30 minutes before serving. Dollop with whipped cream and dust with cocoa powder. Serve.