Chocolate Mousse

Sometimes, something  simple is all you want to do, but you want to pack a lot of flavour and taste into it. Well this recipe fits that bill. This is a very simple, quick to make, and basic chocolate mousse recipe, but that does not tell the whole story … it’s delicious.

Chocolate Mousse Recipe

Serves 4. When our recipes call for a ‘good quality chocolate’ they always mean use a chocolate with a minimum 60 per cent cocoa solids. It is particularly important in a simple recipe like this to use a good quality chocolate.

Recipe Ingredients:

• 170g good-quality dark chocolate (roughly chopped)
• 7 egg whites
• 40g caster sugar
• 1/4 tsp lemon juice

To decorate

• curled chocolate shavings (can be dark, milk or white chocolate curls)

Recipe Method:

Tips on whisking the egg whites: What the lemon juice does when added is it stabilises the egg whites, making them far easier to work with, and it helps to prevent over-whisking, always a danger when whisking egg whites. Do not whisk beyond the stage of firm peaks being formed – the egg whites will start to collapse and separate into dry froth and runny liquid.

You need to melt the chocolate in a heatproof bowl set over a pan of simmering water, this is the accepted way of melting chocolate, so that it retains it’s creamy and smooth texture – it is important not allow the base of the bowl to touch the water.

In a large mixing bowl whisk the egg whites and lemon juice until they can form and retain soft peaks. At this stage add the sugar and continue to whisk until firm, stiff peaks are formed and can be retained when the whisk is removed. Do not whisk any further.

When the chocolate has melted, remove the bowl from the heat. Into this quickly add (and whisk in) one-third of the egg whites into the hot chocolate. This needs to be done quickly (and whisked vigorously) until the mixture becomes thick and well combined. We are only adding in the first third of the egg whites because if you add it all one go, the cold temperature can make the hot chocolate ‘seize’, and it will become a lumpy mousse instead of silky and smooth.

Put the whisk aside, and now use a spatula to gently fold in the remaining egg whites, until all of the egg white has been completely incorporated into the chocolate. Try to retain as much air in the egg whites as possible – don’t overmix at this stage as the mousse will be dense.

Spoon the Chocolate Mousse mixture into four traditional and classic Martini cocktail glasses. Chill in the fridge for 2 hours, or until set. Add a few curled chocolate shavings on top.  Serve