This is my mother-in-law’s simple chocolate mousse recipe, with the addition of a little sweet smoked paprika. The optional paprika adds an extra layer of depth to the taste, and does not need to overpower the chocolate. Adding the spice, makes this an ideal dessert to go with spicy dishes such as Moroccan. You could change the spice from paprika to chilli or ginger for different results.
This dessert is a real time saver, as you can make it the night before, meaning that you do not have to be rushing round the kitchen while your guests are around.
Do not worry if the mixture does not look very dark once you have folded it together. The colour will come on while the mixture sets in the fridge.
- 200g dark chocolate that contains at least 70% cocoa
- 50g butter
- 1/4 tsp sweet smoked paprika (optional)
- 4 eggs
- 1 cup of cream
- 2 tbsp icing sugar
- Gently melt the butter and chocolate and paprika (if using) together in a small pot on a low heat – you do not have to use a water bath so long as you keep a close eye on the chocolate.
- Once the chocolate has melted, pour into a bowl to cool so it does not cook the eggs.
- In a bowl, beat the cream until soft peaks form.
- Break the eggs, adding the egg whites to one bowl, and the egg yolks to another.
- Beat the egg whites until stiff, then slowly add the icing sugar while beating until the mixture is thick and glossy.
- Whisk the egg yolks one at a time into the melted chocolate.
- Fold the chocolate mix into the cream.
- Gently fold the chocolate and cream mix into the egg whites, trying to keep as much air as possible.
- Spoon into serving glasses, such as smoothie, wine or champagne glasses.
- Place the filled glasses into the fridge and leave to cool for at least 3 hours.
Beat the cream till soft peaks form
Melt the chocolate and butter, then once cool whisk in the egg yolks
Beat the egg whites and icing sugar until stiff and glossy
Fold the chocolate through the cream
Fold the chocolate cream through the egg whites
Spoon into glasses and refrigerate