Very chocolaty mousse
Member recipe by indrabliss
- 200g of dark chocolate (75 percent coco solids)
- 3 large eggs seperated
- 40g of golden caster sugar
- To serve:
- whipped cream(optional)
- You will also need 6 ramekins, each with a capacity of 5 fl oz (150 ml), or 6 individual serving glasses.
- First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly - it should take about 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.
- Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
- Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here, it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.
- Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.
- Serve with a dollop of whipped cream on the top.