The egg whites in Martha Collison's recipe need to be whisked first – as even a drop of grease in the bowl will prevent them from whipping properly – but the other ingredients aren’t as fussy, so you can reuse the with bowl and beaters.
PlusPreparation time 15 minutes + at least 3 hours chilling
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Ingredients
75g Belgian dark chocolate, broken into squares
1 British Blacktail Free Range Large Egg
1 tbsp caster sugar
100ml double cream, plus 50ml to serve (optional)
1 tbsp Baileys Original Irish Cream (optional)
2 tbsp No.1 Salted Caramel Sauce
Method
Put the chocolate into a large heatproof
bowl set over a saucepan of just-simmering
water. Allow to melt, stirring occasionally until
smooth, then remove from the heat and allow
to cool to room temperature.
Separate the egg, placing the white into
a clean mixing bowl. Add the yolk to the
chocolate. Stir to combine.
Using an electric hand mixer, whip the egg
white until it forms soft peaks. Add the caster
sugar and briefly whisk again. Add 1/3 of the
whisked egg white into the chocolate mixture
and mix well. This loosens up the mixture so it
is easier to incorporate the rest of the whites
without knocking out too much air. Add the
remaining white and carefully fold through in
a figure of 8 motion, using a spatula until no
white patches of egg remain.
Pour the double cream into the mixing
bowl used to whisk the egg white (no need to
wash it) and whip to soft peaks using the hand
mixer. Gently fold the whipped cream into the
mousse until just combined, taking care not to
overmix. Fold through the Baileys, if using.
Put a dollop of salted caramel into the
bottom of 4 small glasses or ramekins, then
spoon in the mousse mixture. Cover and chill
for at least 3 hours. Once set, remove from the
fridge 5 minutes before serving. Top with
the extra 50ml cream, whipped, if liked.
Keep in the fridge for up to 3 days.
Cook’s tip
Add a dash of mint extract to the mousse with the first spoonful of egg white, then top with whipped cream and a few shards of broken chocolate mint thins. Another alternative is to crush a small handful of raspberries with a little amaretto and spoon into the bottom of each glass. Top with the mousse, then top with fresh whole raspberries, flaked almonds and a sprinkling of Cooks’ Ingredients Dried Raspberries just before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,608kJ/ 628kcals
Fat
48g
Saturated Fat
28g
Carbohydrates
39g
Sugars
35g
Fibre
3.9g
Protein
8.4g
Salt
0.5g
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