Chocolate mousse

Chocolate mousse

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g good quality dark chocolate, about 60% cocoa solids
4 eggs

Method

  1. Chop the chocolate up into small pieces and place in a heatproof bowl. Bring a small pan of water up to boiling point, then remove it from the heat and place the bowl of chocolate on top, making sure the bowl isn’t in direct contact with the water. Allow the chocolate to melt, stirring occasionally, then remove the bowl from the pan and set aside to cool a little.
  2. Separate the eggs into two medium bowls. Whisk the whites to medium-stiff peaks.
  3. Stir the melted chocolate into the egg yolks until evenly combined.
  4. Using a large metal spoon or rubber spatula, stir a large spoonful of the egg whites into the mixture to loosen it, then carefully fold in the remainder of the egg whites.
  5. Divide between 4 individual dishes or glasses and wipe away any drips.
  6. Chill for at least 4 hours before serving. The mousse can be served as it is, or decorated with chocolate curls or fresh raspberries.

Variations

  • You can flavour the chocolate with a little liqueur: Amaretto, Kahlua, Irish cream, brandy, Cointreau and crème de menthe work particularly well: add ½ teaspoon of the liqueur to the chocolate after it has melted. Alternatively, flavour the chocolate with 8–10 drops of flavoured oil, such as mint, bitter orange or basil, adding the oil to the chocolate before melting.
Tags:
Leiths School of food and wine
cookery course
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