Gordon Ramsay Chocolate Mousse Recipe

Introduction

This Gordon Ramsay Chocolate Mousse is a rich and velvety dessert that perfectly balances intense dark chocolate with light whipped cream and egg whites. It’s an impressive yet simple treat that will delight any chocolate lover.

Ingredients

• 55g eggs (separated)
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)
• More whipped cream (for serving)
• Chocolate shavings (for garnish)

Instructions

1. Step 1: Separate the eggs, placing the whites and yolks in separate bowls.
2. Step 2: Whisk the yolks until smooth.
3. Step 3: Melt the chocolate and butter in the microwave in 30-second bursts, stirring between each until smooth. Allow to cool slightly.
4. Step 4: Whip the cream until it forms stiff peaks.
5. Step 5: Add the caster sugar to the egg whites and whip until firm, glossy peaks form.
6. Step 6: Fold the egg yolks into the whipped cream gently, then fold in the melted chocolate mixture.
7. Step 7: Carefully fold the whipped egg whites into the mixture in batches, ensuring not to deflate the mixture.
8. Step 8: Spoon the mousse into serving glasses and chill for at least 6 hours to set.
9. Step 9: Serve topped with extra whipped cream and chocolate shavings for a beautiful presentation.

Tips & Variations

• Use a high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Gently folding the egg whites will keep the mousse light and airy—be patient and careful.
• For a variation, add a splash of coffee or orange zest to the melted chocolate before folding in.
• If you prefer, substitute caster sugar with superfine sugar to help it dissolve quickly in egg whites.

Storage

Store the mousse covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, re-whip the whipped cream topping before serving. Do not freeze as the texture will be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Milk chocolate can be used, but it will result in a sweeter and less intense mousse. Adjust the sugar accordingly to taste.

Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, so it’s important to use very fresh eggs or pasteurized eggs to reduce the risk of foodborne illness. Alternatively, you can use an egg substitute designed for raw consumption.

Gordon Ramsay Chocolate Mousse Recipe

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★★★★★

4.9 from 150 reviews

This decadent Gordon Ramsay Chocolate Mousse recipe is a rich and creamy dessert made with high-quality dark chocolate, whipped cream, and delicately folded egg whites to create a light and airy texture. Perfectly balanced with a subtle sweetness and topped with whipped cream and chocolate shavings, this mousse is an elegant treat that requires no baking and is chilled to set for several hours.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Mousse

• 55g eggs (separated into whites and yolks)
• 125g dark cooking chocolate (70% cocoa)
• 10g unsalted butter
• 120ml full-fat cream
• 3 tablespoons caster sugar (superfine sugar)

Toppings

• More whipped cream (for serving)
• Chocolate shavings (for garnish)

Instructions

1. Separate eggs: Carefully separate the egg whites from the yolks, placing each in separate clean bowls, preparing for different mixing stages.
2. Whisk yolks: Whisk the egg yolks until they become smooth and lightly thickened, providing a rich base for the mousse.
3. Melt chocolate and butter: In a microwave-safe bowl, melt the dark chocolate and unsalted butter together in 30-second intervals, stirring thoroughly each time until the mixture is smooth. Allow it to cool slightly before proceeding.
4. Whip cream: Whip the full-fat cream until it forms stiff peaks, which will add volume and creaminess to the mousse.
5. Whip egg whites with sugar: Add the caster sugar to the egg whites and whip until firm, glossy peaks form, creating the light airy texture essential for mousse.
6. Combine yolks and cream: Fold the whisked egg yolks gently into the whipped cream, mixing carefully to maintain airiness.
7. Add melted chocolate: Incorporate the cooled melted chocolate mixture into the cream and yolk blend, folding gently to combine all ingredients smoothly.
8. Fold in egg whites: Gradually and gently fold the stiff egg whites into the chocolate mixture in batches, taking care not to deflate the light texture.
9. Chill mousse: Spoon the mousse mixture into serving glasses and place in the refrigerator to chill for at least 6 hours, allowing the mousse to set properly.
10. Serve: Before serving, top each glass of mousse with a dollop of whipped cream and garnish with chocolate shavings for an elegant finish.

Notes

• Use fresh eggs for best results and ensure bowls and utensils are clean and dry to achieve stiff egg white peaks.
• If you don’t have a microwave, melt the chocolate and butter gently over a double boiler on the stovetop.
• Be gentle when folding mixtures to preserve the mousse’s airy texture.
• The mousse can be prepared a day ahead and stored in the refrigerator for convenience.
• For a dairy-free version, substitute cream and butter with suitable non-dairy alternatives.

Keywords: chocolate mousse, Gordon Ramsay dessert, chocolate dessert, no-bake mousse, elegant dessert, creamy mousse