- Serves10
- CourseDessert
- Prepare30 mins
- Cook5 mins
- Total time35 mins
- Pluscooling + chilling
Ingredients
- 300g Waitrose Belgian 72% Dark Chocolate, roughly chopped
- 20g unsalted butter
- 8 medium free range eggs, separated
- 100g caster sugar
Method
Put the chocolate and butter in a heatproof bowl. Set over a pan of simmering water, stirring often, until melted and smooth (don’t let the water touch the base of the bowl) or microwave in short bursts. Set aside to cool for 15-20 minutes.
Meanwhile, put the egg yolks and sugar into a large bowl and use an electric hand mixer to beat for 3-5 minutes until light and fluffy. Once the chocolate has cooled, gently fold it into the yolk mixture.
In a separate large bowl, use an electric hand mixer (make sure the beaters are clean) to whisk the egg whites with a pinch of salt until they just form stiff peaks. Use a large metal spoon to carefully fold the egg whites, in 3 batches, into the chocolate mixture. Gently pour the mousse into your biggest serving bowl (1-1.5 litres) and chill for at least 2 hours (or up to 24 hours) before serving.
Cook’s tip
More is more
Serve just one, or go big with all three toppings and let guests choose their own adventure.
Black Forest Whip 300ml double cream to soft peaks. Serve with a bowl of chocolate shavings (or cheat it with crushed-up Cadbury Flakes) and a jar of Opies Black Cherries with Kirsch to spoon over.
Extra virgin Spice things up with a drizzle of extra virgin olive oil and a sprinkle of Maldon Chilli Sea Salt Flakes.
Fruit ’n’ nut Roughly chop a handful of Deliciously Ella Chocolate Orange Dipped Almonds and add the pared zest of 1 scrubbed orange. For extra chocolate-orange bliss, serve with shots of Cointreau alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,160kJ/ 279kcals |
|---|---|
Fat | 17g |
Saturated Fat | 9.1g |
Carbohydrates | 19g |
Sugars | 17.1g |
Fibre | 4.8g |
Protein | 8.9g |
Salt | 0.2g |