A simple recipe for a basic chocolate mousse with few ingredients; lovely when served in cocktail glasses decorated with chocolate curls, lightly whipped cream and fresh strawberries or raspberries.
320 grams good quality dark chocolate, 70% cocoa solids
30 grams unsalted butter
6 large organic egg yolks – at room temperature
6 large organic egg whites – at room temperature
Pinch cream of tartar
1 carton double or whipping cream (well chilled)
Grand Marnier, Cognac or Brandy – amount to taste
Dark chocolate shavings or curls
Require – 6 ramekins or stemmed glasses
- Separate the eggs, place the whites into a large dry and very clean grease free bowl (glass or metal), whisk until frothy, add the cream of tartar and whisk until soft peaks form. (Try running a piece of lemon around the inside of the bowl to remove any grease, then dry completely with paper kitchen towel).
- Break the chocolate, put into a large bowl set over a pan containing 2 cm of hot water, add the butter – the bowl must not come into contact with the water. Leave to melt slowly, stir occasionally.
- When melted, stir until smooth then allow to cool for two minutes, stir in the egg yolks. Tip – do not allow the chocolate to over-heat as it will split and turn grainy.
- Fold a third of whites at a time into the chocolate mixture until combined – use a metal spoon with sharp edges to cut and fold the meringue into the mousse.
- Pour into the ramekins, cover each with clingfilm and chill for a minimum of two hours to set.
- Remove from the fridge 30 minutes before serving.
- Serve with chocolate shavings or curls and lightly whipped cream flavoured with a little Cognac, Grand Marnier or Brandy.