The Perfect Chocolate Mousse

Source: http://www.masterchef.com.au/recipes/the-perfect-chocolate-mousse--3-ways.htm



George:
Ingredients:
250g (70%) dark chocolate, broken into pieces
¼ cup (60ml) extra virgin olive oil
350ml thickened cream
Pinch smoked salt (optional)

Method: 
1. Place chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir
occasionally with a metal spoon until melted. Remove from heat, slowly pour oil into bowl with
chocolate, stirring constantly until combined.
2. Meanwhile, whisk cream in a bowl to soft peaks. Gradually pour in chocolate mixture,
whisking to combine. Serve immediately.

Gary:
Ingredients:
½ cup (125ml) water
125g caster sugar
350g (70% cocoa) dark chocolate, broken into pieces
600ml thickened cream
4 egg yolks
2 eggs

Method: 
1. Place water and sugar in a small saucepan and bring to the boil, swirling pan occasionally to
dissolve sugar. Cook for about 5 minutes until the temperature reaches 110°C.
2. Meanwhile, place chocolate in a heatproof bowl set over a saucepan of barely simmering
water. Stir occasionally with a metal spoon until melted.
3. Meanwhile, using an electric mixer fitted with a whisk attachment, whisk cream to soft peaks.
Set aside.
4. Whisk yolks and eggs on high speed for 4 minutes until light and fluffy. With the motor
running, slowly pour in the hot sugar syrup, whisking until the mixture is cool.
5. Fold egg mixture into chocolate until combined, then fold in half the cream until combined,
followed by the remaining cream. Serve immediately.

Matt:
Ingredients:
170g (70% cocoa) dark chocolate, broken into pieces
1/3 (cup) 80ml milk
2 egg yolks
4 egg whites
2 tablespoons caster sugar

Method: 

1. Melt chocolate in a heatproof bowl in a microwave on medium heat for 1 minute. Stir, then

return to microwave in 30 seconds increments until chocolate has completely melted, stirring well
each time.
2. Place milk in a small saucepan over medium heat, and bring to the boil. Gently whisk milk into
chocolate until just combined. Set aside to cool slightly. Gently whisk in egg yolks until just
combined.
3. Meanwhile, using an electric mixer fitted with a whisk attachment, beat egg whites to soft
peaks. Slowly add sugar, beating until stiff and glossy.
4. Fold in one-third of the meringue into chocolate mixture until just combined, then fold in the
remaining meringue until combined.
5. Pour mousse into serving bowl and refrigerate for at least 1 hour before serving.