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Rich chocolate mousse

For a citrus version of this mousse, add the grated zest and juice of an orange to the chocolate at the melting stage

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Ingredients (Serves 4)
  • 200g/8oz Lily O’Brien’s Organic Dark Chocolate, broken into pieces
  • 4 eggs, separated
  • 2 tbsp brandy or rum (optional)
  • 4 tsp whipped cream

Put the chocolate pieces into a bowl over a pan of simmering water and heat gently, stirring, until melted. Remove from the heat. Beat the egg yolks together and add them to the melted chocolate while it is still hot, beating thoroughly – this cooks the egg yolks slightly.

Allow to cool for 15 minutes. In a clean bowl, whisk the egg whites until they form soft peaks when you lift the whisk out of the bowl. Using a large metal spoon, fold the stiffened egg whites into the chocolate mixture.

Carefully spoon the mousse into glasses or ramekins, cover the top of each with cling film and chill for 2 hours, until firm. If liked, just before stirring, use a skewer to make a few holes in the top of each mousse and drizzle some brandy over the top to soak in. Put the cream into a piping bag fitted with a star nozzle and decorate each mousse with a star of whipped cream.

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