Dark Chocolate Mousse

Makes 6, prep time 10 minutes, cooling time 1 hour

INGREDIENTS
2 bars of 70% cocoa dark chocolate
(keeping some aside to serve)
250ml of warm water
3 eggs, separated
3 tbsp caster sugar

TO SERVE
6 Ferrero Rocher chocolates
Gold dusting powder
Grated dark chocolate

Dark Chocolate Mousse

METHOD
Heat 250ml of 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 the water 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.
Next, in a food processor, whisk the egg whites until they form soft peaks.
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 six small dishes, cover with cling film and chill in the fridge for 2 hours.
Finally, topped with Fererro and dust with some gold dusting powder.

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