Gordon Ramsay Chocolate Mousse Recipe

Introduction

This Gordon Ramsay Chocolate Mousse is a rich, smooth dessert that combines deep chocolate flavor with a light, airy texture. Perfect for a special occasion or a decadent treat, it’s surprisingly simple to make at home.

Ingredients

• 55g eggs
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)
• More whipped cream (for serving)
• Chocolate shavings (for garnish)

Instructions

1. Step 1: Separate the eggs, placing the whites and yolks in separate bowls.
2. Step 2: Whisk the egg yolks until smooth.
3. Step 3: Melt the chocolate and butter together in the microwave in 30-second bursts, stirring until smooth. Allow to cool slightly.
4. Step 4: Whip the cream until it holds stiff peaks.
5. Step 5: Add the caster sugar to the egg whites and whip until firm, glossy peaks form.
6. Step 6: Fold the egg yolks into the whipped cream, then gently fold in the melted chocolate mixture.
7. Step 7: Carefully fold in the whipped egg whites in batches, preserving as much air as possible.
8. Step 8: Spoon the mousse into serving glasses and chill in the refrigerator for at least 6 hours to set.
9. Step 9: Serve topped with extra whipped cream and chocolate shavings for garnish.

Tips & Variations

• Use chocolate with a high cocoa content (around 70%) for a richer flavor, or adjust to your taste preference.
• Fold the ingredients gently to keep the mousse light and airy.
• For a flavor twist, add a splash of coffee or orange liqueur to the melted chocolate before folding it in.
• Make sure the melted chocolate is cool enough before mixing to avoid deflating the whipped cream.

Storage

Store the mousse covered in the refrigerator for up to 2 days. It’s best enjoyed chilled and fresh. If needed, gently rewhip the topping before serving and add fresh chocolate shavings for garnish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, using pasteurized eggs is a safe option to reduce any risk since the mousse contains raw egg whites and yolks.

What can I substitute for caster sugar?

If you don’t have caster sugar, you can use granulated sugar by pulsing it in a blender to make it finer, or use superfine sugar as a direct substitute.

Gordon Ramsay Chocolate Mousse Recipe

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★★★★★

4.9 from 75 reviews

Gordon Ramsay’s Chocolate Mousse is a luxurious, rich dessert made with dark chocolate, eggs, and cream, delivering a smooth and airy texture. This classic French-style mousse combines whipped egg whites and cream for lightness, perfect for an elegant finish to any meal.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Mousse

• 55g eggs (separated into yolks and whites)
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)

Topping

• More whipped cream
• Chocolate shavings

Instructions

1. Separate eggs: Carefully separate the eggs, placing the whites in one bowl and yolks in another to prepare for different mixing stages.
2. Whisk yolks: Whisk the egg yolks until smooth and creamy to create a rich base for the mousse.
3. Melt chocolate and butter: Melt the dark chocolate and unsalted butter together in the microwave using 30-second bursts, stirring between each to get a smooth mixture. Allow it to cool slightly before mixing.
4. Whip cream: Whip the full-fat cream until stiff peaks form, ensuring it holds its shape for lightness later.
5. Whip egg whites with sugar: Add the caster sugar to the egg whites and whip to firm, glossy peaks to create volume and stability.
6. Combine yolks and whipped cream: Gently fold the whisked egg yolks into the whipped cream to blend them without losing airiness.
7. Add melted chocolate: Fold the cooled melted chocolate into the yolk and cream mixture carefully to combine thoroughly while retaining the airy texture.
8. Fold in egg whites: Very gently fold the whipped egg whites into the chocolate mixture in batches, ensuring the mousse remains light and fluffy.
9. Chill the mousse: Spoon the mixture into serving glasses and chill in the refrigerator for at least 6 hours to set properly and intensify flavors.
10. Serve: Top the chilled mousse with additional whipped cream and chocolate shavings just before serving for a beautiful presentation and added texture.

Notes

• Use dark chocolate with at least 70% cocoa for the best rich flavor and smooth texture.
• Be gentle when folding to keep the mousse airy and avoid deflating the whipped egg whites and cream.
• Chilling the mousse for 6 hours or overnight helps it set perfectly and develop deeper flavors.
• Ensure that the melted chocolate is cool enough before folding it into the eggs and cream to prevent curdling.
• This mousse can be prepared a day in advance, making it a great make-ahead dessert.
• For a lighter version, substitute caster sugar with a sugar alternative if needed.

Keywords: Gordon Ramsay chocolate mousse, chocolate mousse recipe, easy chocolate mousse, dark chocolate dessert, French mousse recipe