“Claire’s” chocolate mousse is absolutely worth the indulgence. This heavenly treat consists of just two ingredients – chocolate and cream.
Who gave me the recipe for this delicious chocolate mousse?
It comes from Claire Barell. Claire was a First Class Cabin Manager at Swissair for many years. She was given the recipe during a flight attendant training course, where she also learnt how to carve roast beef in front of passengers.
In a world where complexity is often mistaken for quality, this recipe proves the opposite. With just two ingredients and a touch of creativity, you can conjure up a delicate mousse that will delight any palate. Claire Barell’s approach to chocolate mousse is refreshingly simple yet sophisticated.
It’s not always about using lots of ingredients or mastering complicated techniques. Sometimes the real art lies in working with just a few high-quality ingredients and combining them in innovative ways. So let’s dive into the world of simple pleasures together and discover the timeless elegance of Mousse au Chocolat à la façon “Claire”.
Claire and I have gone for a Crémant chocolate with 49% cocoa content. She also flavours the recipe with Grand Marnier and orange zest. You can find out more about Claire in this video.
Why you should try this recipe
✔ Can easily be kept in the fridge for 3–4 days.
✔ Perfect for a dinner party, as you can prepare it the day before.
Serves 6 | 30 mins (+ 4 hours chilling time)
Ingredients for the chocolate mousse
- 250 g dark chocolate (Crémant or Lindt Surfin dark), grated or chopped as finely as possible
- 30 ml Grand Marnier
- 30 ml water
- 1 organic orange
- 500 g whipping cream (preferably pasteurised rather than UHT, as it whips up better)
How to make chocolate mousse
- Whip the cream until it is light and fluffy, but not too stiff.
- Melt the chocolate in a bain-marie (do not let it get too hot) and mix with water and Grand Marnier.
- Once the chocolate has melted and everything is well combined, remove the pan from the heat, add the orange zest and stir.
- Gently fold the cream into the chocolate mixture and immediately spoon into dessert glasses or small bowls.
- Cover well and leave to chill in the fridge for at least 4 hours. It’s well worth the wait!
Important: Fold in the cream a little at a time, ensuring it is evenly distributed. It should not be too cold, otherwise the chocolate may curdle or set too quickly.
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