Dinner and Party by Rose Prince

Author:Rose Prince
Language: eng
Format: epub
Publisher: Orion Publishing Group Ltd
Published: 2017-09-14T04:00:00+00:00

CHOCOLATE MOUSSE

One of the greats to emerge from seventies bistro cooking culture, derived from the French pot au chocolat, chocolate mousse is an intense and rich chocolate manifestation. For chocolate buffs, the eggs enhance good chocolate, which I urge you to buy when making this pudding.

Serves: 6–8

Serving dish: 6–8 x 100ml ramekins (tea or coffee cups will also do)

400g dark chocolate (minimum 70% cocoa solids)

3 tbsp strong coffee (preferably espresso)

60g unsalted butter

6 eggs, separated

pinch of cream of tartar

2 tsp caster sugar

Break up the chocolate and put it in a ceramic bowl with the coffee and butter. Set this over a small saucepan of barely boiling water and melt the chocolate, stirring occasionally.

Beat the egg yolks into the chocolate mixture while it is still over the hot water. Remove from the heat and allow to cool a little so it is still creamy enough to stir easily.

Put the egg whites in a bowl and whisk until foamy. Add the cream of tartar then whisk until you have soft white peaks. Add the caster sugar and whisk until glossy and firm.

Fold 2 tablespoons of the egg white into the chocolate mixture, stirring well to loosen the texture. Scrape the chocolate mixture into the egg white bowl, then fold both together well – there must not be any pockets of white egg foam. You should have a dark cream with bubbles.

Transfer to the ramekins then put in the fridge and chill until set. The chocolate mousses will keep well, covered with clingfilm, for about 3 days.

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