Full of frets in North Shropshire
I picked this recipe up a few years ago, its a very good chocolate mousse, not as "stiff" as some some can be. The quality and grade of chocolate is an important factor: you need plain chocolate with a high cocoa content - something like a Lindt 70% or higher works well. I find that going up to 90% - that's too far....
- 4 oz plain chocolate
- 1 oz butter
- 4 large eggs, separated
- 4 oz caster sugar
- Break chocolate into pieces and melt together with butter in a bowl over a pan of just-boiling water (or a bain-marie if you have one). Don't over do this - take off heat as soon as done.
- Whisk egg yolks and sugar together - it should go quite pale
- Mix into the melted chocolate
- Whisk egg whites until stiff (a small amount of sugar - about 1/8th of a teaspoon - added to the egg whites helps). Start whisk at low speed and gradually increase it as it gets more air in the mix (if you turn the bowl upside down, the egg-whites shouldn't move - that's 'stiff' )
- Use a METAL spoon, or a clean metal hand whisk, and fold in about 1/3 of the egg-whites into chocolate mix. This will help slacken the mix and make it easier to handle. Then fold in the rest of the egg-whites and mix thoroughly - don't be rough or you will lose the air from the mix
- Pour into suitable dish or dishes and chill in refrigerator to let it set (couple of hours should be enough
- Can be served with whipped cream .
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