13/11/2020 0 Comments
Dark Chocolate Mousse
Large Eggs 3
Dark Chocolate 125 g
Unsalted Butter 10 g
Cream 125 ml / 1/2 cup cream
Caster Sugar 35 g / 3 tbsp
Whipped Piped Cream
Separate eggs and yolks
Place egg whites in a large bowl and whisk with sugar until fluffy
Leave egg yolks in a separate bowl
Place chocolate and butter in a bowl over hot pot of water and melt, stirring all the time until smooth
Set aside to cool and proceed with other steps
Beat/whisk cream until stiff peaks form
Fold egg yolks into cream using a rubber spatula - 8 folds max
Check Chocolate temperature - should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
Pour chocolate into cream and yolk mixture. Fold through - 8 folds max.
Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.
Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.
Divide mixture between small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!