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Chocolate mousse
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Butter gives this mousse a deliciously smooth texture, while whisking the egg yolks creates extra volume.
Serves: 4
150g dark chocolate (70% cocoa), broken into small pieces
25g unsalted butter
5 eggs, separated
3 tbsp caster sugar
1. Melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring occasionally. Set aside to cool slightly.
2. Put the egg yolks and 1 tbsp sugar in a clean bowl; set over a pan of barely simmering water. Use electric beaters to whisk for 3-4 minutes, until pale. Take off the heat; stir in the chocolate mixture.
3. In a separate bowl, whisk the egg whites to stiff peaks with a pinch of salt. Beat in the remaining 2 tbsp sugar until stiff and glossy. Fold 1/3 of this into the chocolate mixture to loosen, then carefully fold in the remaining egg white, a third at a time, trying to retain in much air as possible. Tip into 4 glasses or ramekins (about 175ml capacity) and chill for at least 4 hours, until set, before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
Energy |
1,756kJ 422kcals |
---|---|
Fat | 28.7g |
Saturated Fat | 14.7g |
Carbohydrate | 28.1g |
Sugars | 25.4g |
Protein | 12.7g |
Salt | 0.3g |
Fibre | 1.1g |
This recipe was first published in Tue Apr 01 15:16:00 BST 2014.
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