I don’t think I need to go on about how timeless and classic this dessert is! It suits all occasions be it a PMS crisis, a romantic dinner or a family lunch. We can easily spot a chocolate mousse as the elected dessert. Maybe that’s why we see so many versions of this recipe out there and I have tried myself, many, many of them. And one by one, they failed to reach the greatness and of this simple recipe I came across.
Because in all honesty this is as simple as it can get. So leave all the big recipes list aside and come give this one a try. I’m sure this one won’t let you down.
- 200g dark chocolate (70 – 75%)
- 3 large eggs, separated
- 40g caster sugar
- Place the broken chocolate on a large heatproof bowl, placed over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.
- Keep the heat at its lowest, allowing the chocolate to melt slowly. Now remove it from the heat and give it a good stir until it’s smooth and glossy, then let the chocolate cool for 2-3 minutes.
- Stir in the egg yolks then give it another good mix
- Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisking in the sugar about a third at a time until the whites are glossy.
- Fold a tablespoon of the egg whites into the chocolate mixture gently mixing it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.
- Next divide the mousse between the ramekins* or glasses* and chill for at least 2 hours, covered with clingfilm.
It serves 6 individual glasses/ramekins