Eggless chocolate mousse

Name: Eggless chocolate mousse
Total time: 900 s
Cuisine: British
Ingredients: 2-100 g bars dark chocolate (at least 72%); 1/4 cup granulated sugar; 1 cup heavy cream; 1 cup mascarpone cheese; Optional flavourant (ex. 1 tbsp liqueur, orange zest, vanilla)

Robert Gonzal @robert

Vancouver BC

Way, way, way back I posted a recipe for eggless chocolate mousse. I looked at it again recently and thought, "why'd I make it so needlessly complicated? All you really need is chocolate, cheese and cream." So I redid it. Sometimes simplicity really is best.

The making-of video can be found here:
https://youtu.be/-VQ6pMrkOxk

Robert Gonzal @robert

Vancouver BC

The making-of video can be found here:
https://youtu.be/-VQ6pMrkOxk

Saved

Ingredients

15 minutes

2-100 gbars dark chocolate (at least 72%)
1/4 cupgranulated sugar
1 cupheavy cream
1 cupmascarpone cheese
Optional flavourant (ex. 1 tbsp liqueur, orange zest, vanilla)

Saved

Steps

15 minutes

1

Break up or chop the chocolate into smaller chunks and place it in a bowl. Add a splash of cream and melt the chocolate, either in the microwave or using a double boiler. If using a microwave, heat the chocolate in 20 second bursts until melted, stirring between bursts. If using a double boiler, put the bowl atop a pot of lightly simmering water and stir until melted. Let the chocolate cool to room temperature.
2

Add the sugar to the heavy cream and whip it to stiff peaks. For best results, use a metal bowl. Do not use a plastic bowl.
3

Add the mascarpone to a large bowl. Pour in the chocolate and fold until mostly combined. Add half of the whipped cream and continue folding to lighten the mixture. Add the remaining whipped cream and any flavourants. For my version, I used the rind of two navel oranges. Fold until the mousse is uniform. Do not overmix or the cheese might become grainy. If this happens, mix in a splash of cream.
4

Transfer the mousse to the serving vessels of your choice and chill for a few hours in the fridge before serving.