Baked Chocolate Mousse
Ingredients
- 170 g Dark chocolate
- 7 Egg whites
- ½ tsp Lemon juice
- 40 g Caster sugar (normal or golden)
Accompaniment
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Description
Like the middle of a perfect chocolate fondant! A really easy chocolate mousse recipe from Raymond Blanc to whom I am forever grateful for suggesting it be baked!
Method
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1
Preheat the oven to 180 degrees C.
Break the chocolate into pieces then melt in a bowl over a pan of simmering water.
Whisk the egg whites and lemon juice for a minute or so, until frothy, then add the sugar and keep whisking until firm peaks form when you lift up the whisk.
Leave the chocolate to cool for a couple of minutes, then add 1/3 of the whisked egg whites and beat well together. The add the rest of the egg whites and gently fold in with a spatula or large metal spoon until you have a uniform brown mousse without any white streaks.
Divide between 4 ramekin dishes, or other small ovenproof bowls.
Bake for 6 minutes until they are a bit darker and have puffed up a little. Leave for 8 minutes to get a contrasting, almost sponge-like, texture around the outside.
Serve straight away. Great with vanilla ice cream, double cream or creme fraiche.
Chef's Tips
Also a great chilled mousse. Spoon into glasses or serving bowls and chill in the fridge for at least 2 hours before serving on its own or with cream or creme fraiche. Can be made the day before serving.
When I make this for 2 and cut the recipe in half, I use 3 large egg whites.
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