Nici Wickes: Chocolate Mousse - Saturday Morning with Jack Tame

If I was to enter Mousse Masters, the competition currently underway to find New Zealand’s top chocolate mousse, this would be my entry – simple, classic and utterly delicious. It’s as much about the mouthfeel as it is about ensuring the distinct flavour of using a quality chocolate comes through.

Mousse Masters is a one-of-a-kind competition for pro chefs and promising young chefs. It's designed to captivate the food service industry, showcase the magic of Weave Cacao’s couverture chocolate drops, and celebrate the artistry of New Zealand's chefs and bakers.  

Serves 2-4  

Ingredients 

• ½ cup cream  
• 2 small egg yolks  
• 1 tablespoon caster sugar   
• 70g very dark good-quality chocolate, chopped (check out the Weave Cacao website)  
• ½ cup cream, whipped with 1 teaspoon vanilla extract (or rum or orange zest or espresso)  
• grated chocolate to serve  

Method 

1. Bring the first measure of cream to the boil. Remove from the heat.  
2. In a bowl, whisk the egg yolks and sugar until pale, then slowly pour over the hot cream whilst continuing to whisk so the eggs don’t curdle.
3. Add the chopped chocolate and let stand, covered, to allow the chocolate to melt. Allow to cool.  
4. Fold the whipped cream gently into the cooled chocolate mixture.
5. Pour into four cups or glasses or ramekins and refrigerate until set -at least 3-4 hours. Have patience!  
6. To serve, grate over some more chocolate because, well, why not?! 

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