Not only is this mousse gelatin free (totally vegetarian), it also contains NO double cream – which I feel makes alot of mousses heavy and majorly fattening.
Use a GOOD chocolate. It will make a difference.
- 215g chocolate (I used a delicious 70% dark chocolate – but use your fave)
- 20g butter
- 4 eggs
- pinch of salt
These measurements make about 4 servings of mousse.
- Separate the eggs, and place the whites in a bowl that is TOTALLY clean.
(Science bit: Any grease/dirt will stop your egg whites from whipping properly.)
- Break the chocolate into small pieces and pop it in a bowl over a pan that contains a tiny bit of simmering water. Add the butter and let both gently melt.
(Science bit: Make sure the water doesn’t touch the bowl at all, as this will totally ruin the chocolate.)
- Once the chocolate and butter have melted, remove from the heat and allow to cool for a few minutes.
- Add a pinch of salt to the egg whites, and whisk them to soft peaks.
- Stir the yolks into the (cooled) melted chocolate and butter mix.
- Gently fold the egg whites into the chocolate mix in thirds. Try to ensure you don’t lose too much air.
- Spoon the mousse into ramekins, and pop in the fridge for a few hours to set.
I like to serve this mousse with some fresh raspberries (hint for when you make it for me!)