Chocolate Mousse

We had friends over for dinner last night, and needing little encouragement to use chocolate, I decided to make some chocolate mousse.

I took my inspiration (as always from the Green & Blacks Cookbook) but as none quite fitted my needs, I made my own adjustments.

My recipe uses a combination of dark and milk chocolate, giving a good dose of high quality chocolate without it being too bitter. The quantities serve 4:

  • 50g Dark Chocolate (at least 70% cocoa solids)
  • 50g Milk Chocolate (cooking)
  • 40g Unsalted Butter
  • 2 large eggs (separate the yolks from the whites)
  • 2 tablespoons caster sugar (I used my vanilla sugar)

Melt the chocolate and butter using a basin over a saucepan of simmering water.

In the meantime, whisk the eggs white until they form soft peaks. Add the sugar, and whisk until the mixture is smooth and glossy.

Remove the melted chocolate from the heat, and stir in the egg yolks until the mixture is smooth.

Add a spoonful of the egg white to the chocolate mix, and gently fold in until completely mixed. Fold in the rest of the egg white, keeping it gentle to keep air in the mixture. Once completely mixed in (so that there are no white spots), the mixture can be decanted into serving bowls. You can use 1 large one, or individual portions.

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