Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.

OK

Rich chocolate mousse

By Sophie E on 22nd Jan, 2016

Rich chocolate mousse

Method

  1. Find a heatproof bowl that can sit in small saucpan so that it sits resting on the rims and not on the base of the pan. 
  2. Removing the bowl for a minute, fill the saucepan a quarter or so full - enough so that when you put the bowl back in, the base of the bowl doesn't touch the water.
  3. Heat the water so that it's simmering.
  4. Break the chocolate into the bowl and pour in the coffee. Stir until melted
  5. Take off the heat, beat in the butter and vanilla and then each of the egg yolks.
  6. Meanwhile whisk the egg whites in a separate bowl until stiff.
  7. Fold the egg whites into the melted chocolate mix with a metal spoon, trying to minimise how much you stir. This will keep all the air in the mousse.
  8. Split the mousse into 2 or 3 elegant ramekins or small glass bowls. Pop in the fridge overnight to set.
  9. Serve with extra thick double cream.

Recipe Notes

Garnish with grated orange zest.

Twitter Google + Facebook Pinterest LinkedIn Email