Wednesday, 1 April 2009

Chocolate mousse

Serves 6
12 oz dark chocolate (70% at least)
6 eggs (good ones - they are going to be raw so absolutely need to be free range and preferably organic)
1 oz of butter (unsalted)
pinch of salt
A little sugar if you have a very sweet tooth - up to 1 tbsp

Gently melt the chocolate and butter in a bowl over some simmering water. Meanwhile separate the eggs, placing the whites in a large mixing bowl. Whisk the whites with a pinch of salt until they are fluffy and forming peaks. If you are using sugar, whisk it into the yolks, a third at a time. In another bowl, break up the yolks a little. Take the chocolate off the heat and allow to cool for a few minutes. Stir into the yolks. Add a spoonful of the egg whites and stir in gently. Then, using a metal spoon, gently fold in the rest of the egg whites, retaining as much air as possible. Pour the mousse into glasses or ramekins and refrigerate for 2 hours to set. Remove from the fridge about half an hour before serving.


Jenny said...

I'm going to try this this weekend! I've got a chocolate-loving friend coming over for supper.

Ruth said...

If you like dark chocolate then I highly recommend leaving out the sugar. If you are serving it with fruit then you might need the full amount of sugar (or even a little more). Layered with whipped cream and raspberries is really nice....