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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/gordon-ramsay-chocolate-mousse-recipe/