This is a classic chocolate mousse recipe — and truly the best. I prepared it for Valentine’s evening, because I simply can’t imagine that day without chocolate. It’s light, delicate and intensely chocolatey. “Heavenly” hardly does it justice.
Serves: 4.
Ingredients for the chocolate mousse:
- 225 g dark chocolate (70%)
- 2 tablespoons brandy, Grand Marnier or Cointreau
- 4 tablespoons water
- 30 g butter
- 3 large eggs, separated
- 50 g caster sugar
- 125 ml double cream, well chilled
All ingredients (except the cream) should be at room temperature.
Place the chocolate, alcohol, water and butter in a heatproof bowl set over a pan of gently simmering water. Melt until smooth and glossy, stirring only towards the end. Meanwhile, whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. Add the egg yolks to the melted chocolate mixture one by one, mixing with a whisk. Then fold in half of the whipped egg whites to loosen the mixture. In a separate bowl, whip the cream until softly whipped. Gently fold it into the chocolate mixture. Finally, fold in the remaining egg whites, being careful to keep the mixture light and airy.
Divide the mousse between 4 serving glasses. Cover with cling film and chill in the fridge for at least 3 hours, or preferably overnight.
Enjoy!
Recipe source: Everyday Desserts.
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