A few months ago I discovered Rachel Khoo’s Little Paris Kitchen and immediately fell in love with the simple, yet delicious recipes she had on offer! Every Thursday night I would rush to my TV with pen and paper in hand, frantically scribbling down her recipes, and giving cross looks to anyone who dared to speak or ask questions (for the duration of the episode my family was sworn to silence!) Every dish was a beautiful celebration of Parisian culture and fresh ingredients and I can honestly say that I sat licking my lips for the most part! I was absolutely devastated when the series finished, and also somewhat disappointed at the BBC’s poor efforts of uploading recipes to their online website (she has a cookbook though which I plan on investing in very very soon!)
One of my favourite must try recipes though was her Chocolate Mousse, which was by far the most decadent, light, creamy, fluffy mousse I have ever tasted! While Rachel served hers with cocoa nibs I made some chocolate bark to top it with, but either option would work perfectly. Sadly I was too excited to eat the mousse to take any pictures of the process so you will have to trust me when I say MAKE THIS DISH!! Especially if you like chocolate, and even if you don’t it will change your mind! It’s not overly sweet but perfectly balanced. Be warned, you’ll only need a little as it is very rich!
So here it is, Rachel Khoo’s Chocolate Mousse
- For the crème pâtissière (pastry cream)
- 3 free-range egg, yolks only
- 50g/2oz caster sugar
- 20g/1oz cornflour
- 250ml/9fl oz whole milk
- 1 heaped tbsp unsweetened cocoa powder
- For the chocolate meringue
- 3 free-range eggs, whites only
- 50g/2oz icing sugar
- couple drops lemon juice
- pinch of salt
- 150g/5½oz dark chocolate, finely chopped
- 200ml/7fl oz whipping cream
- To serve
- 2 tbsp soft butter
- 50g/2oz cocoa nibs
- For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.
- Add the cocoa powder to the milk and bring to a boil then switch off the heat.
- Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)
- Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
- The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
- For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
- Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
- Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
- Whip the cream until soft peaks form when the whisk is removed.
- To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
- To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
- Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).
Enjoy and Happy Baking!!