Cho­co­late mousse

Food and Travel (UK) - - Contents -

SERVES 6

200g dark cho­co­late, bro­ken into pieces

3 large eggs, sep­a­rated

50g caster sugar whipped cream, to serve (op­tional) Place the cho­co­late and 120ml of wa­ter in a large heat­proof bowl set over a pan of just sim­mer­ing wa­ter – don’t let the bot­tom of the bowl touch the wa­ter. Heat gen­tly, stir­ring reg­u­larly, un­til all of the cho­co­late has melted.

Re­move from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon un­til well com­bined.

In a large bowl, whisk the egg whites with the sugar un­til stiff peaks form, then gen­tly fold them into the cho­co­late mix­ture.

Spoon the mousse into in­di­vid­ual dishes and chill for at least 2 hours or overnight, if pos­si­ble. To serve, top with whipped cream, if de­sired.

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