This Gordon Ramsay Chocolate Mousse is a rich and silky recipe, which is made with deep, dark chocolate and airy egg whites. It’s an elegant, indulgent, and deceptively easy dessert, ready in about 25 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Chocolate Mousse Ingredients
- 125g dark chocolate (70% cocoa), finely chopped
- 10g unsalted butter
- 1 large egg (about 55g), separated
- 3 tablespoons caster (superfine) sugar
- 120ml full-fat heavy cream
For Decoration:
- Extra whipped cream
- Chocolate shavings
How To Make Gordon Ramsay Chocolate Mousse
- Prepare the Components: Separate the egg, placing the white in one mixing bowl and the yolk in another, smaller bowl. Whisk the egg yolk until it’s smooth.
- Melt the Chocolate: Place the chopped chocolate and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. Set aside to cool slightly.
- Whip the Cream: In a separate bowl, use an electric mixer to whip the heavy cream until it holds stiff peaks. Be careful not to overwhip.
- Make the Meringue: Add the caster sugar to the bowl with the egg white. Whip with an electric mixer until it forms firm, glossy peaks.
- Combine the Mousse: Gently fold the whisked egg yolk into the whipped cream. Pour in the slightly cooled melted chocolate and fold again until just combined and no streaks remain.
- Lighten with Meringue: Gently fold the whipped egg whites (the meringue) into the chocolate mixture in two or three batches. Be careful not to overmix, as this will knock the air out.
- Chill and Set: Spoon the mousse into four serving glasses or ramekins. Chill in the refrigerator for at least 6 hours, or preferably overnight, to allow it to fully set and for the flavors to develop.
- Garnish and Serve: Just before serving, top the mousse with a dollop of extra whipped cream and some chocolate shavings.
Recipe Tips
- How to separate eggs easily? It’s much easier to separate eggs when they are cold, straight from the refrigerator. The yolks are firmer and less likely to break.
- What’s the best way to melt chocolate? Melt it gently. Whether in the microwave in short bursts or in a bowl over simmering water, the key is to avoid overheating, which can cause the chocolate to seize and become grainy.
- How do I avoid overwhipping the cream? Whip the cream until it forms stiff peaks, meaning when you lift the beaters, the peak holds its shape. If you go too far, it will start to look grainy and turn into butter.
- Why is chilling so important? Chilling is a crucial, non-negotiable step. It allows the mousse to firm up and set properly. It also gives the deep chocolate flavor time to develop and mature.
What To Serve With Chocolate Mousse
This rich and elegant dessert is perfect on its own, but also pairs beautifully with:
- Fresh raspberries or strawberries
- A crisp shortbread or almond biscuit
- A small cup of espresso
How To Store Chocolate Mousse
- Refrigerate: Store the mousse, covered, in the refrigerator for up to 2 days. It’s best to add the whipped cream and chocolate shaving garnish just before serving.
Chocolate Mousse Nutrition Facts
- Calories: 455kcal
- Protein: 6g
- Fat: 35g
- Carbohydrates: 30g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are the raw eggs in this recipe safe?
This recipe contains raw eggs. If you are concerned about this, especially for young children, the elderly, or those with compromised immune systems, it is recommended to use pasteurized eggs, which can be found in most major supermarkets.
Why did my mousse turn out grainy?
A grainy texture can be caused by a few things: the melted chocolate was too hot when you added it to the cream, causing it to seize, or the mousse was overmixed when folding in the egg whites, which can deflate the mixture.
Can I use a different type of chocolate?
Yes, but the flavor and texture will change. A 70% cocoa dark chocolate provides the classic, intense flavor. Milk chocolate will result in a much sweeter, softer-set mousse.
Try More Recipes:
Gordon Ramsay Chocolate Mousse Recipe
Course: DessertCuisine: FrenchDifficulty: Easy4
servings25
minutes455
kcalAn elegant, rich, and silky chocolate mousse with a deep, intense flavor, made by folding together melted dark chocolate, whipped cream, and airy egg whites.
Ingredients
125g dark chocolate (70% cocoa)
10g unsalted butter
1 large egg, separated
3 tbsp caster (superfine) sugar
120ml full-fat heavy cream
Toppings: Whipped cream, chocolate shavings
Directions
- Gently melt the chocolate and butter together until smooth; let cool slightly.
- Whip the heavy cream to stiff peaks.
- In a separate bowl, whip the egg white with the sugar until firm, glossy peaks form (a meringue).
- Whisk the egg yolk until smooth.
- Fold the whisked egg yolk into the whipped cream. Then, fold in the cooled melted chocolate.
- Gently fold the meringue into the chocolate mixture in batches until just combined.
- Spoon into serving glasses and chill for at least 6 hours.
- Serve topped with extra whipped cream and chocolate shavings.
Notes
- Separate the egg while it’s cold for a cleaner separation.
- Melt the chocolate gently in short bursts to prevent it from seizing.
- Do not overmix when folding the components together, as this will deflate the mousse.
- Chilling for at least 6 hours is essential for the mousse to set properly.
