Dark Chocolate Espuma Recipe

Aaron Patterson's chocolate mousse recipe uses an espuma gun to achieve the perfect light, creamy texture, beautifully countering the rich mix of dark chocolate, olive oil and egg whites. The chef serves this mousse alongside vanilla ice cream, mascarpone and a boozy coffee-soaked almond sponge to create a signature spin on tiramisu, but it works equally well served on its own as a light sweet treat to have alongside coffee.

Still whisking, slowly pour in the olive oil in a steady stream as if making a mayonnaise. Continue whisking until all the oil has been added and the mixture is glossy and emulsified

Create a bain-marie by placing a bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the surface of the water. Break the chocolate into chunks and add to the bowl, allowing to gently melt

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Once the chocolate has melted completely, carefully remove the bowl from the heat. Add the butter and egg white and whisk using an electric hand whisk until smooth and shiny

Fold through the egg yolk mixture, mixing well until fully incorporated. Leave the mousse to rest for a couple of minutes, allowing the chocolate to set slightly

Transfer the mixture to an espuma gun with 2 charges. Reserve in the fridge if using as part of a larger dessert, or siphon mounds of mousse across small plates and dust liberally with cocoa powder to serve

Mousse Au Chocolat ♥ Discover Now

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.

Once the chocolate has melted completely, carefully remove the bowl from the heat. Add the butter and egg white and whisk using an electric hand whisk until smooth and shiny

Fold through the egg yolk mixture, mixing well until fully incorporated. Leave the mousse to rest for a couple of minutes, allowing the chocolate to set slightly

Transfer the mixture to an espuma gun with 2 charges. Reserve in the fridge if using as part of a larger dessert, or siphon mounds of mousse across small plates and dust liberally with cocoa powder to serve

Mousse Au Chocolat ♥ Discover Now

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.

Once the chocolate has melted completely, carefully remove the bowl from the heat. Add the butter and egg white and whisk using an electric hand whisk until smooth and shiny

Fold through the egg yolk mixture, mixing well until fully incorporated. Leave the mousse to rest for a couple of minutes, allowing the chocolate to set slightly

Transfer the mixture to an espuma gun with 2 charges. Reserve in the fridge if using as part of a larger dessert, or siphon mounds of mousse across small plates and dust liberally with cocoa powder to serve

Mousse Au Chocolat ♥ Discover Now

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.