Chocolate Mousse (Recipe)

From Cake and Bake Show

Chocolate Mousse (Recipe)

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Chocolate Mousse (Recipe)

From Cake and Bake Show

£0.00

Ingredients
250g good dark chocolate, at least 70% cocoa solids
Knob of butter
6 medium eggs, separated
A few drops of vanilla essence 50g caster sugar
3 tbsp warm brandy or hot black coffee
Thin crisp biscuits, such as almond thins, to serve.

Prep 20 mins, plus chilling SERVES 6

1 Break the chocolate into small pieces and place in a small bowl with the butter. Place the bowl over a pan of simmering water, making sure the base doesn’t touch the water, and allow the chocolate to melt slowly.
2 Whisk the egg yolks, vanilla and sugar together in a bowl until fluffy and light, then whisk in the warm brandy and continue to beat for 1 minute. Gently blend this warm egg mixture into the melted chocolate and allow it to cool slightly.
3 Whisk the egg whites in a clean, grease-free bowl and fold a spoonful into the chocolate mixture to loosen it. Fold in the remaining whites. Divide between six coffee cups and chill for 2 hours. Place each cup on a saucer, tuck a biscuit on the side, and serve.

“Save time and energy by microwaving the chocolate. Put it in a microwavable bowl and cook on low in 30-second bursts, checking the chocolate at the end of each time slot. Nudge unmelted pieces to the bottom of the bowl to ensure the chocolate melts evenly, but don’t stir, otherwise it may stiffen into a thick mass.”

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