Chocolate mousse
Light, wonderfully chocolatey, and with a generous dollop of cream on top, you can't beat the classic chocolate mousse. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography: Alan Benson.
Prep: 25 mins
Cook: 5 mins
Total: 30 mins
Serves: 4
Ingredients
- 125g 70% Dark chocolate, chopped, plus extra grated, to serve
- 20g Butter, cubed
- 250ml Double cream
- 3 Very fresh large eggs, separated
- 3 tbsp Granulated sugar
Method
Step 1
Place the chocolate and butter in a heatproof bowl. Microwave in 30-second bursts, stirring after each, until completely melted and smooth. Allow to cool slightly.
Step 2
Whip the cream in a large bowl using a hand-held electric mixer until stiff peaks form. Reserve one-third for the topping.
Step 3
Whisk the egg yolks in a small bowl until smooth. Whisk the egg whites with the sugar in a separate bowl until firm peaks form. Fold the egg yolks into the remaining two-thirds of the whipped cream, then fold in the cooled chocolate. Gently fold the egg whites into the chocolate mixture until well combined.
Step 4
Divide the mousse between four 360ml glasses and top with an extra dollop of the reserved whipped cream. Cover and refrigerate for at least 4 hours or overnight. Serve with a sprinkle of chocolate shavings.
