Chocolate Mousse

Chocolate mouse is always a winner and this recipe is so simple to make, is made in advance so all you have to do to serve it is take it out of the fridge and tuck in.

Ingredients

500g dark chocolate (70% minimum cocoa)
8 eggs, yolks and whites separated
6 tbsp of double cream
a pinch of salt
handful of almonds roughly chopped

Method

Break the chocolate into cubes and put in a glass or metal bowl. Place the bowl over a pan of hot but not boiling water to melt the chocolate, ensuring the bottom of the bowl doesn’t touch the hot water. When the chocolate is fully melted, put to one side to slightly cool down.
Stir the egg yolks into the chocolate mixture one by one. I find this works best with a silicone spatular. The mixture will thicken so don’t worry. Stir the double cream into the chocolate and egg mixture and instantly the mixture will look less thick and more glossy.
Whisk the egg whites and the pinch of salt with either an electric or hand whisk until stiff. This now needs to be gently folded into the chocolate mixture. Vigorously fold 1 tablespoon of the whisked egg whites into the chocolate which will relax the mixture, then gently fold in the rest spoonful by spoonful, mixing with a metal spoon in a figure of 8.
When all the egg whites are folded into the chocolate the mixture should be a smooth, dark brown mousse but still slightly runny.
Pour the chocolate mousse either into individual serving glasses or a large bowl then scatter with the almonds.

Chocolate Mousse

Ingredients

Method

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