Jamie Oliver Chocolate Mousse is made with dark chocolate, eggs, sugar, double cream, Amaretto, cocoa powder, sesame snaps, and sour cherries. This easy Chocolate Mousse recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 8 people.
This Chocolate Mousse Recipe is from Jamie Oliver’s cookbook, ‘Jamie Cooks Christmas.’
More Jamie Oliver Recipe:
- Jamie Oliver Chocolate Cheesecake
- Jamie Oliver Hot Chocolate
- Jamie Oliver Microwave Chocolate Pudding
đ€ Why You’ll Love This Chocolate Mousse Recipe
- Rich Taste: The dark chocolate and Amaretto make this mousse very rich and tasty, perfect for those who love chocolate.
- Smooth and Light: This mousse is very creamy and light because of how the cream and egg whites are mixed in. It feels soft and airy when you eat it.
- You Can Change It: You can make this mousse with less or more Amaretto to suit your taste or the occasion.
- Fun Toppings: The crunchy sesame snaps and the cherries soaked in Amaretto add fun and different tastes and textures to the dessert.
- Looks and Feels Fancy: This mousse is easy to make but looks and tastes fancy, making it great for parties or special dinners.
đ« Jamie Oliver Chocolate Mousse Ingredients
- 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
- Tiny pinch of sea salt
- 8 large free-range eggs
- 100g caster sugar
- 300ml double cream
- 75ml Amaretto (about 3 shots), plus extra for cherries
- 2 tablespoons good-quality cocoa powder, plus extra for dusting
- 2 packs sesame snaps
- 400g sour cherries
â How To Make Jamie Oliver Chocolate Mousse
- Melt the Chocolate: Place the dark chocolate and a tiny pinch of salt in a heatproof bowl. Set this over a pan of gently simmering water, making sure the water doesnât touch the bowl’s base. Stir occasionally until melted.
- Prepare the Eggs: Separate the eggs, placing whites in one bowl and yolks in another. Add sugar to the yolks and beat until the mixture is silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaksâtest if you can hold the bowl upside down without the whites falling out!
- Whip the Cream: In a third bowl, beat the cream until it is slightly thick and just whipped.
- Combine Ingredients: Once the chocolate has melted, carefully remove the bowl from the heat. Stir in the Amaretto and cocoa powder into the yolks. Mix well, then add the whipped cream and fold in the melted chocolate until well combined and smooth.
- Fold in Egg Whites: Gently fold the egg whites into the chocolate mixture using a figure-of-eight motion until the mixture is smooth and evenly colored.
- Chill: Spoon or ladle the mousse into a large serving bowl or individual glasses and refrigerate for 1-2 hours until set.
- Prepare the Toppings: Before serving, dust the mousse with cocoa powder. Rehydrate the cherries by heating them with a wineglass of Amaretto and enough water to cover them, then bring to a boil and turn off the heat. Crush the sesame snaps using a pestle and mortar, breaking up any large pieces.
- Serve: Serve the chocolate mousse with the crushed sesame snaps and a bowl of the cherries on the side for guests to help themselves.
đ Recipe Tips:
- Choose Good Chocolate: Use very good dark chocolate with 70% cocoa solids for the best taste and rich mousse.
- Whisk Eggs Well: Make sure the egg whites are whisked to soft peaks. This helps your mousse stay fluffy and light.
- Be Gentle: When you add the egg whites to the chocolate, fold them in slowly and carefully with a figure-of-eight motion to keep the mousse airy.
- Adjust the Amaretto: If you don’t want a strong alcohol taste, use less Amaretto or use almond extract instead for a similar flavor without alcohol.
- Cool Properly: Put the mousse in the fridge for 1-2 hours before serving. This makes sure it sets well and tastes great.
đȘ What To Serve With Chocolate Mousse?
Chocolate Mousse with vanilla ice cream or whipped cream. You can also enjoy it with raspberry sauce. For drinks, it goes well with dessert orange juice, coffee, espresso, or mint tea.
đ How To Store Chocolate Mousse?
- Refrigerate: Store the chocolate mousse in an airtight container in the refrigerator for up to 3 days.
- Freeze: Itâs best not to freeze this mousse because freezing may alter its creamy texture.
FAQ’S:
What Can I Use If I Donât Have Amaretto?
If you don’t have Amaretto, you can use other almond-flavored liqueurs or almond extract mixed with a little water or non-alcoholic option.
Is There A Substitute For Double Cream?
You can substitute double cream with heavy cream, which will whip well and give a similar richness.
How Do I Know When The Egg Whites Are Whipped Enough?
The egg whites are whipped enough when they form soft peaks and donât slide out when you turn the bowl upside down.
Can The Chocolate Mousse Be Made A Day Ahead?
Yes, you can make this mousse a day ahead. It actually benefits from sitting in the fridge as it allows the flavors to meld together.
Can I Use Milk Chocolate Instead Of Dark Chocolate?
Milk chocolate can be used, but it will make the mousse sweeter and less rich in flavor compared to dark chocolate.
What Should I Do If The Mousse Doesnât Set?
If the mousse doesnât set, it may not have been chilled long enough, or the egg whites might not have been whipped sufficiently. Make sure it chills for at least 2 hours.
More Jamie Oliver Recipe:
- Jamie Oliver Vegan Chocolate Brownies
- Jamie Oliver Chocolate Party Cake
- Jamie Oliver Flourless Chocolate Cake
Jamie Oliver Chocolate Mousse Nutrition Facts:
- Calories: 574
- Fat: 33.6g
- Saturates: 18.4g
- Sugars: 48.0g
- Protein: 9.6g
- Carbs: 54.5g
Jamie Oliver Chocolate Mousse
Description
Jamie Oliver Chocolate Mousse is made with dark chocolate, eggs, sugar, double cream, Amaretto, cocoa powder, sesame snaps, and sour cherries. This easy Chocolate Mousse recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Melt the Chocolate:Â Place the dark chocolate and a tiny pinch of salt in a heatproof bowl. Set this over a pan of gently simmering water, making sure the water doesnât touch the bowlâs base. Stir occasionally until melted.
- Prepare the Eggs:Â Separate the eggs, placing whites in one bowl and yolks in another. Add sugar to the yolks and beat until the mixture is silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaksâtest if you can hold the bowl upside down without the whites falling out!
- Whip the Cream:Â In a third bowl, beat the cream until it is slightly thick and just whipped.
- Combine Ingredients:Â Once the chocolate has melted, carefully remove the bowl from the heat. Stir in the Amaretto and cocoa powder into the yolks. Mix well, then add the whipped cream and fold in the melted chocolate until well combined and smooth.
- Fold in Egg Whites:Â Gently fold the egg whites into the chocolate mixture using a figure-of-eight motion until the mixture is smooth and evenly colored.
- Chill:Â Spoon or ladle the mousse into a large serving bowl or individual glasses and refrigerate for 1-2 hours until set.
- Prepare the Toppings:Â Before serving, dust the mousse with cocoa powder. Rehydrate the cherries by heating them with a wineglass of Amaretto and enough water to cover them, then bring to a boil and turn off the heat. Crush the sesame snaps using a pestle and mortar, breaking up any large pieces.
- Serve:Â Serve the chocolate mousse with the crushed sesame snaps and a bowl of the cherries on the side for guests to help themselves.
Notes
- Choose Good Chocolate:Â Use very good dark chocolate with 70% cocoa solids for the best taste and rich mousse.
- Whisk Eggs Well:Â Make sure the egg whites are whisked to soft peaks. This helps your mousse stay fluffy and light.
- Be Gentle:Â When you add the egg whites to the chocolate, fold them in slowly and carefully with a figure-of-eight motion to keep the mousse airy.
- Adjust the Amaretto:Â If you donât want a strong alcohol taste, use less Amaretto or use almond extract instead for a similar flavor without alcohol.
- Cool Properly:Â Put the mousse in the fridge for 1-2 hours before serving. This makes sure it sets well and tastes great.
Jamie Oliver Chocolate Mousse