Dark chocolate mousse with crème fraîche

Name: Dark chocolate mousse with crème fraîche
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 100 g g No.1 Dark Chocolate (75%-80%), plus extra to serve; 70 g salted butter; 2 British Blacktail Free Range Large Eggs, separated; 50 g caster sugar, plus 1 tsp; 1 tbsp dark rum; 3 tbsp crème fraîche

By far the most important variable in a chocolate mousse is the quality of the chocolate used. A great mousse needs something dark, distinctive and layered. Ed Smith uses either Waitrose No.1 Single Origin Dark Chocolate from Madagascar (75%) and Peru (80%) – both are rich, fruity and vibrant, rather than bitter.

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Vegetarian

Makes6
CourseDessert
Prepare10 mins
Cook5 mins
Total time15 mins
PlusPreparation time 10 minutes + chilling

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100g g No.1 Dark Chocolate (75%-80%), plus extra to serve
70g salted butter
2 British Blacktail Free Range Large Eggs, separated
50g caster sugar, plus 1 tsp
1 tbsp dark rum
3 tbsp crème fraîche

Break the chocolate into a mixing bowl, then add the butter. Set over a pan of barely simmering water, making sure the water doesn’t touch the bowl. Leave to melt, then stir together. Set the bowl aside to cool to room temperature (dip in a clean finger to test the chocolate no longer feels hot to touch).
Add the egg yolks, 50g sugar and rum to a second mixing bowl. Place over the pan of simmering water and whisk vigorously for 30-45 seconds. Remove from the heat and whisk for 2 minutes more until pale and voluminous, like runny mayonnaise, and not grainy. Set aside.
Using a third mixing bowl and a clean whisk, whisk the egg whites and a pinch of salt to a soft peak. Sprinkle over 1 tsp sugar, then whisk the whites to stiff peaks.
Combine the egg yolk and chocolate mixtures in whichever of the bowls is largest. Fold one-third egg white into the mix, then quickly fold in the rest until the mix is no longer streaky.
Divide the mix between 6 small (90-120ml) glasses, then cover and chill for 2 hours or more. Remove from the fridge 20-30 minutes before you plan to serve. When you do, top each with a dollop of chilled crème fraîche and a grating of extra chocolate.

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