Who doesn’t love chocolate mousse, this one is easy to make and even more delicious to eat !
What is needed: 4-6 depending on how big a portion you want
- 200g bar dark chocolate (Around 70% is best)
- 2 tbsp brandy or any liqueur you fancy i.e. Cointreau, Malibu, rum, Kirsch etc… (optional)
- 3 large eggs just the whites
- 50g golden caster sugar
- 100ml double cream
You will also need either a free standing mixer or hand held mixer with bowl a bowl to melt the chocolate in and a saucepan and also dishes to serve the mousse in.
1. Grate 50g of the chocolate and put to one side as you will use this to include in the mousse and sprinkle on top of it later
2. Break the rest of the chocolate into small, even-sized pieces and melt in a heat proof bowl placed over a saucepan of simmering water.
3. Separate the egg yolks and whites. You will not need the yolks for this recipe. Whisk the egg whites in a large bowl until they’re standing in stiff peaks. (Photo 1). Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. (Photo 2).
4. In a separate bowl add the cream and your liqueur of choice if using. Whip the cream until it holds its shape
5. Take the melted chocolate off the pan and fold into the meringue, fold in lightly but thoroughly use a figure of 8 movement, do not beat as you will knock the air out of the meringue. (Photo 3). Now fold in the whipped cream and half of the grated chocolate do not beat use a metal spoon (Photo 4), until well combined (Photo 5).
6. Spoon the chocolate mixture into 4-6 dishes and chill in the fridge for at least 2 hours. Sprinkle with the remaining grated chocolate and enjoy !. (Photo 6).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here