Chocolate Mousse
Over a year ago
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Ingredients
- 320g(12oz) Strong dark eating chocolate
- 30g (1oz) unsalted butter
- 6 eggs
- pinch of salt
Accompaniment
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Description
Chocolate mousse uses few ingredients but the way it’s made is the key to its success.
Method
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1
Separate the eggs, placing the whites into a roomy bowl.
Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water.
Add the butter and allow both to gently melt. Stir occasionally.
In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage.
In a separate bowl, break up the yolks. When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
Cut and fold in the whites in three batches until seamlessly combined.
Pour into ramekins and refrigerate for a couple of hours to set.
Chef's Tips
Tips for a good mousse:
- Use really fresh top quality free-range eggs.
- Never over-heat chocolate as it will 'seize' i.e. split and turn grainy.
- When whisking the whites, make sure that all the equipment is spotlessly clean and make sure that absolutely no yolk finds its way into the whites.
- When combining the chocolate and meringue use a large sharp-edged metal spoon as this helps with the 'cut and fold' technique. A wooden spoon will bash out all the air you've taken so much trouble to retain.
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