Mary berry Wicked Chocolate Mousse
Mary berry Wicked Chocolate Mousse is a rich and indulgent dessert that is perfect for chocolate lovers. This recipe combines dark chocolate, eggs, sugar, and cream to create a decadent mousse that is light and airy in texture. The addition of coffee liqueur gives the mousse an extra depth of flavor while balancing out the sweetness of the chocolate. It can be served on its own or with whipped cream and fresh berries for an added touch of freshness.
Why people also love Mary berry Wicked Chocolate Mousse
People also love Mary Berry’s Wicked Chocolate Mousse because it is easy to make and requires only a few ingredients. The mousse has a smooth and velvety texture that melts in your mouth, making it the perfect dessert for special occasions or dinner parties. The addition of coffee liqueur gives the mousse an extra kick of flavor while balancing out the richness of the chocolate. It can be made ahead of time and chilled until ready to serve, which makes it convenient for entertaining guests. Overall, this wicked chocolate mousse recipe is a crowd-pleaser that will satisfy any sweet tooth craving!
Ingredients:
- 175g dark chocolate (at least 70% cocoa solids), broken into pieces
- 3 large eggs, separated
- 50g caster sugar
- 150ml double cream
- 2 tbsp coffee liqueur
Instructions:
- First of all,Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- After this,In another bowl, whisk the egg whites until stiff peaks form.
- Gradually add in the caster sugar while continuing to whisk until you have glossy peaks.
- In a separate bowl, whip the cream until it forms soft peaks.
- Beat together the egg yolks and coffee liqueur in yet another bowl until they are pale and thickened slightly.
- Once melted, remove the chocolate from the heat and allow it to cool for a few minutes.
- Fold the egg yolk mixture into the melted chocolate until well combined.
- Gently fold in the whipped cream until fully incorporated.
- Finally, carefully fold in the whisked egg whites using a metal spoon or spatula, taking care not to overmix and lose air from the mixture.
- Spoon or pipe the mousse into individual glasses or bowls and chill in the fridge for at least 2 hours before serving.
Quick Facts:
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 2 hours and 20 minutes (includes chilling time)
- Difficulty: Easy
- Yield: 6 servings
Equipment Needed:
- Heatproof bowl
- Pan of simmering water
- Mixing bowls
- Whisk or electric mixer
- Metal spoon or spatula
- Individual glasses or bowls
Serving Suggestions:
Serve the mousse chilled, on its own, with whipped cream and fresh berries.
Expert Tips & Tricks:
- Make sure to fold in the egg whites gently to avoid losing air from the mixture.
- Chill your mixing bowl and whisk in advance to make it easier to whip the cream and egg whites.
Nutrition Information:
Per serving:
- Calories: 323 kcal
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Sugar: 19g
- Fiber: 2g
- Protein: 5.6g
Presentation:
For an elegant presentation, pipe the mousse into individual glasses or bowls using a piping bag with a star nozzle. Garnish with chocolate shavings or curls, fresh berries, or a sprig of mint for added color and flavor.
Variations and substitutions for Mary berry Wicked Chocolate Mousse:
Variations:
- For a different flavor, you can substitute the coffee liqueur with orange liqueur or dark rum.
- Add in some chopped nuts such as hazelnuts or almonds for added texture and crunch.
- You can also add in a pinch of sea salt to enhance the chocolate flavor.
Substitutions:
- If you don’t have coffee liqueur, you can use strong brewed coffee instead.
- Instead of using double cream, you could use heavy cream or whipping cream.
- To make this recipe vegan-friendly, substitute the eggs with aquafaba (the liquid from a can of chickpeas) whipped until stiff peaks form. Use vegan dark chocolate and coconut whipped cream instead of dairy products.
Recommendations and notices:
- Make sure to use good quality dark chocolate with at least 70% cocoa solids for a richer flavor.
- When melting the chocolate, be careful not to overheat it as this can cause it to seize and become grainy. Use a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water.
- Be gentle when folding in the egg whites and whipped cream to avoid losing air from the mixture. Overmixing can result in a dense mousse rather than light and airy.
FAQ for Mary berry Wicked Chocolate Mousse
Yes, you can! The mousse needs to chill in the fridge for at least 2 hours before serving, so it’s a great dessert to prepare in advance.
It should keep well in an airtight container or covered with plastic wrap for up to 3 days.
Unfortunately, this recipe doesn’t freeze well due to its light and airy texture.
While this is not necessarily a healthy dessert option due to its high fat and sugar content, you could try using reduced-fat cream or coconut milk instead of double cream, and using a sugar substitute such as stevia or erythritol instead of caster sugar. However, keep in mind that this may affect the texture and flavor of the mousse.
If your mousse hasn’t set after chilling for at least 2 hours, it’s possible that either the egg whites weren’t whipped to stiff peaks or the mixture was overmixed when folding in the ingredients. You could try rewhipping some more egg whites until they form stiff peaks and folding them in gently to the mixture. If that doesn’t work, you could try adding a small amount of gelatin or agar-agar to help it set more firmly.
