Chocolate Mousse – so easy to make the heavier the mousse the better in my opinion.
200g chocolate (any)
40g caster sugar
2 tbsp water
Way to make your mousse:
- Separate the egg whites from the yolks and beat the egg whites separately for about 2 minutes until forming stiff peaks. I do the ‘tip the bowl over my head’ trick to check they’re beaten enough.
- Gently add sugar to egg whites a bit at a time, you don’t want to flatten the fluffy whites.
- Meanwhile melt chocolate and dribble of water together, when cool stir in egg yolks.
- Combine chocolate egg mixture to sugary egg whites. A little at a time, gently. It is important you use a metal spoon and that you fold in the mixture – this keeps the air in the mousse.
- Pour into whatever lovely glass/jar/ramekin you want to serve the mousse in, cover with clingfilm and chill in fridge for min 2 hours before serving.
- Decorate however you like – I serve with a few french sablé biscuits and sprig of mint.
“Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate.” Charles M. Schultz
Liberty’s chocolate shop is my favourite place for chocolate browsing. I browse the bars like an avid reader would browse the shelves at Waterstones.