easy chocolate mousse
Chocolate mousse is really easy to make and can be made in advance. Please note that this dessert contains raw egg, so it is not suitable for everyone.
Ingredients
- 90g dark chocolate
- 1 tbsp of your favourite liqueur, brandy or rum (or water)
- 3 eggs, yolks + whites separated, at room temperature
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Method
- Break the chocolate into small pieces (use a chocolate with as close to 70% cocoa solids as you can get).
- Put the chocolate and liqueur or water in a heatproof bowl, one that fits snugly over a pan of barely simmering water (don’t let the bowl touch the water).
- Melt the chocolate gently, then remove from the heat as soon as the last piece looks like it’s just melting. Leave it for a couple of mins.
- Beat the egg yolks together, then stir into the chocolate.
- Whisk the egg whites to soft peaks. Gently fold in about a quarter to a third of the egg whites until completely blended, then very gently and gradually fold in the rest, to keep the air bubbles. Make sure there are no white bits remaining and no chocolate streaks.
- Spoon carefully into a single bowl for sharing, or two ramekins.
- Leave to set in the fridge for at least 2 or 3 hours, or overnight.
Cook's notes
Here are a few tips: keep your eggs at room temperature, as when mixed with the chocolate they’re less likely to curdle. Don’t stir the chocolate when it’s melting and remove it from the heat just as soon as the last piece is melted, don’t overheat or overcook it. Leave the melted chocolate to cool for a couple of mins so it’s a similar temperature as the eggs before combining. Mixing in a little of the egg whites before gently folding in the rest makes the mixture easier to combine without losing the valuable air bubbles.
