Gordon Ramsay’s tips make this elegant dessert a sure winner
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Whipping the cream
Overwhipping cream will spoil a mousse. So I “three quarter” whip it, that is underwhip, so it is a light, slightly runny foam. Adding a little milk also relaxes the cream and stops it becoming too thick.
The secret of the right consistency
Here’s how to check if the final mixture is the right consistency: it should coat the top of your finger like a glove and not run down. Then you get to lick it off.
Mixing it all together
When combining the chocolate, whisked egg and cream mixture, they should all be at the same temperature, to make it easier and so the mixture won’t separate. Also, if the chocolate is too hot, it will weaken the strength of the whisked egg mixture.
Choose the best ingredients
The secret behind a fantastic chocolate mousse is to use quality chocolate. Look for something 60% or above cocoa solids – anything under won’t do.
How to melt chocolate
When melting chocolate over simmering water, don’t have the water too hot or the chocolate will melt too quickly and may go grainy, then you won’t get a smooth mousse. Don’t stir it too much either, it’s better to take it off the heat once softened, then let it melt naturally. If you use a microwave to melt it, use a defrost or low-wattage setting, as it can be quite ferocious. A gentle heat for melting white chocolate is even more important as it is prone to seizing.
The perfect finish
Piping the mousse mixture, rather than spooning it into the glasses stops it from dribbling down the sides. The easiest way to fill the piping bag with the mousse is to sit the bag in a measuring jug and fold back the top of the bag to hold it open.