Chocolate Mousse
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
