This easy and creamy chocolate mousse recipe by Gordon Ramsay is the perfect dessert for any occasion. With just a few simple ingredients, you can create a rich, smooth treat that’s both decadent and satisfying. It’s a quick, yet impressive way to end your meal with a touch of indulgence.
Ingredients Needed:
- 55g eggs
- 125g dark cooking chocolate (70% cocoa)
- 10g unsalted butter
- 120ml full-fat cream
- 3 tbsp caster sugar (superfine white sugar)
Decorations:
- More whipped cream
- Chocolate shavings
How To Make Chocolate Mousse Recipe?
- Separate the eggs: Crack the eggs and separate the yolks and whites. Put the whites in a large bowl and the yolks in a smaller bowl. Leave the whites aside for now.
- Whisk the yolks: Beat the egg yolks until smooth.
- Melt the chocolate: Break the chocolate into pieces and melt it with butter in the microwave, stirring every 30 seconds until smooth. Let it cool slightly.
- Whip the cream: Beat the cream until stiff peaks form. Be careful not to over-whip.
- Whip the egg whites: Add sugar to the egg whites and beat until firm peaks form.
- Combine the ingredients: Gently fold the egg yolks into the whipped cream. Then, add the melted chocolate and fold again.
- Fold in the egg whites: Add the whipped egg whites to the chocolate mixture in batches, gently folding until fully combined.
- Chill: Spoon the mousse into serving glasses and refrigerate for at least 6 hours or overnight.
- Serve Top with whipped cream and chocolate shavings before serving.
Recipe Tips:
- Separate the eggs while cold: It’s easier to separate the whites and yolks when the eggs are cold.
- Melt chocolate slowly: Heat the chocolate and butter in short bursts to avoid burning.
- Don’t over-whip the cream: Whip the cream until stiff peaks form, but don’t overdo it.
- Check the chocolate’s temperature: The chocolate should be warm but not hot.
- Fold gently: When mixing the ingredients, fold gently to keep the mousse light.
How To Store Leftovers?
Let the mousse cool to room temperature, then cover and store it in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 455 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 283mg
- Sodium: 77mg
- Potassium: 289mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Protein: 8g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay Chocolate Souffle Recipe
- Gordon Ramsay Chocolate Fondant Recipe
Gordon Ramsay Chocolate Mousse Recipe
Description
This easy and creamy chocolate mousse recipe by Gordon Ramsay is the perfect dessert for any occasion. With just a few simple ingredients, you can create a rich, smooth treat that’s both decadent and satisfying. It’s a quick, yet impressive way to end your meal with a touch of indulgence.
Ingredients
Decorations:
Instructions
- Separate the eggs: Crack the eggs and separate the yolks and whites. Put the whites in a large bowl and the yolks in a smaller bowl. Leave the whites aside for now.
- Whisk the yolks: Beat the egg yolks until smooth.
- Melt the chocolate: Break the chocolate into pieces and melt it with butter in the microwave, stirring every 30 seconds until smooth. Let it cool slightly.
- Whip the cream: Beat the cream until stiff peaks form. Be careful not to over-whip.
- Whip the egg whites: Add sugar to the egg whites and beat until firm peaks form.
- Combine the ingredients: Gently fold the egg yolks into the whipped cream. Then, add the melted chocolate and fold again.
- Fold in the egg whites: Add the whipped egg whites to the chocolate mixture in batches, gently folding until fully combined.
- Chill: Spoon the mousse into serving glasses and refrigerate for at least 6 hours or overnight.
- Serve Top with whipped cream and chocolate shavings before serving.
Notes
- Separate the eggs while cold: It’s easier to separate the whites and yolks when the eggs are cold.
- Melt chocolate slowly: Heat the chocolate and butter in short bursts to avoid burning.
- Don’t over-whip the cream: Whip the cream until stiff peaks form, but don’t overdo it.
- Check the chocolate’s temperature: The chocolate should be warm but not hot.
- Fold gently: When mixing the ingredients, fold gently to keep the mousse light.
Gordon Ramsay Chocolate Mousse Recipe