Dark Chocolate Mousse


March 30, 2013 by marksetchfield

imageServes 4, prep time 30 minutes, contains raw eggs

2 bars 70% cocoa dark chocolate
4fl oz warm water
3 eggs (separated)
1½ oz caster sugar
A little whipped cream to decorate
Cocoa powder to dust

Chef says: You will need four small glasses or ramekins to serve.

Heat some water in a small pan. Break the chocolate into a glass bowl then place over the pan, making sure bowl doesn’t touch the water. Keep at a low heat, allowing the chocolate to melt slowly – it should take about 6 minutes. Once it has melted remove from the heat and stir. Allow to cool for 2-3 minutes. Add three egg yolks (keeping the whites) and mix; the mixture should be smooth and glossy, you may need to add a little water. In a food processor whisk the egg whites until they form soft peaks. Then add the sugar a third at a time. The egg whites should look soft and silky. Using a metal spoon fold in a tablespoon of the egg whites into the melted chocolate mixture to loosen it. Then slowly fold in the remainder. Divide the mixture between the ramekins or glasses, cover with cling film and chill in the fridge for 2 hours. Finally, pipe a small blob of cream in the centre and dust with some cocoa powder.STB_MOUSSEGMS_THE_MENU_RETURN

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