Effortless Gordon Ramsay Mousse (Print Version)

# Ingredients:

→ Decoration Ideas

01 - Whipped cream for topping
02 - Shaved chocolate

→ Making the Mousse

03 - About 3 medium eggs (55g total)
04 - 125g 70% cocoa dark chocolate, broken up
05 - 120ml heavy cream
06 - 10g butter, unsalted
07 - 3 tablespoons superfine sugar

# Instructions:

01 - Split your eggs, placing the yolks into a small dish and the whites into a larger bowl (you’ll need enough space to whip them later). Put the whites aside for now.
02 - Take a whisk to the yolks until they turn silky and a bit lighter in shade. This makes them mix in better with the rest later.
03 - Pop the chocolate pieces and butter into a microwave-safe dish. Warm them in 30-second bursts, stirring each time, until smooth without lumps. Don’t overheat! Let it cool a little so it doesn’t cook the eggs.
04 - Beat the cream until it holds stiff peaks. You’ll know it’s ready when it stays in place if you lift the beaters. Don’t overdo it—you’re going for fluffy cream, not butter!
05 - Add the sugar into the egg whites and beat them until they’re stiff and shiny. When the beaters are lifted, the peaks should stand sturdy with just a small curl.
06 - Gently fold the whipped cream into the whisked yolks, using a spoon or spatula. Next, pour in the melted chocolate and keep folding lightly until the mix is consistent.
07 - Carefully fold in a third of the whipped whites to the chocolate blend to ease it up. Add the rest in two rounds, folding softly each time until it’s a smooth, airy mixture.
08 - Spoon the mousse into your serving dishes and cover them with wrap (without touching the surface). Chill for a minimum of 6 hours or overnight to set nicely.
09 - Right before serving, spoon some whipped cream on top and toss on some chocolate shavings. Adding berries or mint can make it look even fancier.

# Notes:

01 - Since this dish uses raw eggs, it might not be safe for young kids, older folks, pregnant women, or anyone with a weak immune system. Use pasteurized eggs if you’re unsure.
02 - Make sure all your bowls and tools are grease-free to get your whipped egg whites just right.
03 - You can prepare this dessert up to 48 hours ahead—just keep it chilled until serving time.
04 - For a fun twist, add a splash of liqueur like Baileys, Cointreau, or Grand Marnier to the chocolate mixture.

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