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We took Mrs. Beeton’s famous instructions for making jugged hare to heart and set Nora Lindstrom off in search of the perfect chocolate mousse and ended up with some home truths.

Del Gusto
43 Street 95
Well known among chocolate mousse enthusiasts, Del Gusto has expectations running high. When the dessert (US$3.50) arrives, it looks like these will be fulfilled. Centred on a large triangular plate, the cylinder shaped mousse is served complete with chocolate sauce. Alas, it is frozen. Though this apparently is not common, it did put a dent in the enjoyment of this dessert.

Double XL
13 Street 118
Given the name of the restaurant, it should come as no surprise that the chocolate mousse (US$4) at Double XL is simply huge. Served in a big wineglass, it comes topped up with whipped cream and sprinklings of orange shavings. The latter complements the scrumptious mousse well, while the cream is slightly superfluous. Great for sharing.

Van’s Restaurant
5 Street 102
Beautifully presented, the two dollops of milk and white chocolate mousse come with complementing raspberry coulis, mint and crushed pistachios. Both varieties are thick and rich, and taste like real chocolate. If you’re not into white chocolate you might find the white mousse a bit sweet. At US$5.50 it’s not cheap, but who would expect cheap at such a sophisticated restaurant.

Ocean
11 Street 288
Proudly claiming to serve the best chocolate mousse in town, Ocean is in reality not far off the mark. The dessert is light and chocolaty, with vanilla sauce and raspberry coulis adding flavour. At US$4 it is certainly worth the minor splurge for chocoholics. There is also a chance the owner will treat you to an accompanying digestif.

Pacharan
389 Sisowath Quay
Served in a glass with some whipped cream, the mousse (around US$5) at Pacharan has a lovely orange edge to it. Though it could be more delectably presented - the mousse looks like it’s been haphazardly spooned into the glass – it completes a meal of tapas and red wine very well. Note that the mousse is only available from the changing specials menu.

La Marmite
Cnr. Streets 51 & 108
Complete with wafer and made from Belgian chocolate, the mousse (US$ 3.75) at La Marmite looks delectable. Nicely presented in a glass and of lovely consistency, it’s light and sweet. If you like sugar, this mousse will take you to seventh heaven. Their Belgian chocolate tart tastes even better.

Comme a la Maison
13 Street 57
At US$2.20, the mousse at Comme a la Maison is priced much more reasonably than many of its competitors. Despite an odd slightly grainy consistency, the mousse is delicious and light. Served in a small bowl with a touch of whipped cream, it’s nice way to round off a thoroughly French meal.

Pop Café
371 Sisowath Quay
The Penh’s most popular Italian restaurant serves its mousse (US$4.50) slightly chilled and very firm. Full of rich dark chocolate, this is the ideal dessert for chocoholics in search of a quick fix. Best combined with the panna cotta and shared with someone special.


The Definitive Chocolate Mousse

Everyone claims their Mum makes the best chocolate mousse, well mine does, and here is the secret to the Jackson family recipe.

Ingredients

12 eggs (medium)
400g dark chocolate (Cadbury’s Bournville works well, but make sure you use proper chocolate and not cooking chocolate)
Nob of butter
Tablespoon of brandy (optional)

Method

Break up the pieces of chocolate and melt slowly, either in a double saucepan or a heat-resistant basin placed over a saucepan of simmering water. When the chocolate is fully melted, add the butter and brandy if desired, stirring until smooth.

Leave the chocolate mixture to cool, but not go hard. Meanwhile whisk 12 egg whites until they are very stiff, light and fluffy (an automatic mixer will help massively here but a hand-held whisk will do the job, providing the egg whites form stiff peaks).

Beat 10 egg yolks in a separate basin and then add to the cooled chocolate mixture, making sure that the chocolate does not curdle. Gently fold the egg whites into the chocolate mixture. Pour into a large serving bowl and place in the fridge for at least six hours. The mousse can be decorated with grated chocolate.
This recipe will feed 12 people. The above ingredients can be reduced by half for a smaller dessert.
NOT for weight-watchers but absolutely delicious!