12 December 2011

Simple Chocolate Mousse

I love this recipe - quick, easy and can be made ahead of time which is always helpful when you are having people for supper. I make them in little espresso cups and serve with double cream but you can use ramekins or make it in one big dish if you want.

Simple Chocolate Mousse

Serves 6-8

125g (4oz) dark chocolate
4 eggs
1 tbsp water

I've put serves 6-8 - it fills 6 espresso cups and one ramekin but if you were doing it in one dish and serving with other things this would definitely do 8.

1. Break up the chocolate and put in a bowl with the water. Melt the chocolate either in the microwave or by balancing the bowl over a saucepan of simmering water. I do the latter because you are guaranteed to get lovely smooth chocolate not sad burnt bits.

2. When the chocolate is melted remove the bowl from the saucepan and put to one side to cool.

3. Separate the eggs - putting the yolks is a small bowl for later and the whites in a mixing bowl big enough for whisking.

4. Add a pinch of salt to the egg whites and then whisk into soft peaks - I use my trusty electric hand whisk.

5. Beat the yolks and add to the cooled chocolate. Then, using a metal spoon, fold the whites into the chocolate mixture.

6. Spoon or pour into your chosen dish or cups and put in the fridge until you need them. These are nicest prepared in the morning and eaten the same day. They are fine the next day too though.


No comments

Post a Comment

© Blue Sky and Bunting. All rights reserved.
Blogger Templates by pipdig