Another classic from my godmother, Nina. These mousses are really easy, but don't be tempted to use too rich a chocol - this one really does work better with a standard chocolate. - Lisa Faulkner
Lisa Faulkner's Chocolate mousse
300g dark chocolate, broken into pieces
3 tablespoons water
6 eggs, separated
1. Melt the chocolate and the water in a bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water.
2. Whisk the egg whites, either by hand or with a hand-held electric mixer, in a large clean bowl, until they form stiff peaks.
3. Allow the chocolate to cool a little and then whisk in the yolks
one at a time. Mix until well combined. Fold in the egg whites,
taking care not to knock all the air out.
4. Divide the mixture between 10 ramekin dishes or little cups and chill for at least 3 hours before serving.
These can be made in advance and stored, covered, in the freezer for up to 1 month.
Please note: Recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderley people or those with weak immune systems
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