Donna's Chocolate Mousse
120g dark chocolate
4 eggs separated
4tsp unsalted butter
There is a 30g chocolate, 1 egg, 1 teaspoon butter per person, so it’s quite easy to increase the quantity.
Place broken up chocolate into a bowl and stir over a pan of hot water until softened. And the butter and stir until melted. Remove from the heat and add the egg yolks one by one, stirring each until incorporated.
Leave the mixture to cool. Whip the egg whites to a very firm snow. Fold these gently into the chocolate mixture. Pour into a large bowl or individual dishes and allow to firm in the refrigerator at least four hours before serving or leave overnight.
A traditional mousse contains no cream, or sugar, but a tablespoon of sugar may be added to the egg whites when nearly whipped. Make a richer mousse by folding in 150ml whipped cream. Pour the mousse over a bed of prunes marinated in tea or marsala before placing the mousse into the refrigerator to set. Vary the flavour by adding a tablespoon of dissolved instant coffee, or adding Grand Marnier or grated orange peel.
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