Chocolate mousse

Mmm, yummy chocolate mousse for dessert!

It’s such a simple recipe, and now it’s much easier to make with my ‘Bain Marie’ to melt the chocolate in. It’s a double layered jug, which has an opening to put hot water in. You can then heat it up further on the stove. No messing around trying to heat a bowl up over a saucepan of boiling water.

Anyway, the mousse: all you need to do is melt 200g of chocolate, I prefer dark chocolate, in your Bain Marie. Then separate 6 eggs, making sure not to get any yolk in the whites. Whisk the yolks until they are whitish in colour, then separately whisk the whites to soft peaks.

Fold the slightly cooled chocolate into the yolks, careful not to scramble or cook the eggs. You need to be careful, but you also need to be quick, as the chocolate will immediately start to firm up. Then fold in a couple of spoonfuls of the whisked whites with a large metal spoon, this will loosen the mix again. Remember to fold, and not stir, as that would knock all the air out. Then fold the loosened chocolate mix into the bowl of remaining whites. Spoon into your serving bowls, and chill for two hours.

Voila! Perfect little clouds of chocolate mousse. I used little champagne coupes, and served juicy fresh strawberries on top. Delicious.