MICHEL ROUX JR

A delectable dessert from top chef Michel Roux Jr

Mousse au chocolat,

Mousse au chocolat

Quick and simple, here’s a true French staple with only three ingredients. (This recipe contains raw eggs.)

SERVES 6-8 PREP 20 mins plus 2 hrs chilling NO COOK

220g dark chocolate (70% cocoa solids), broken into pieces

8 free-range eggs

2 tbsp caster sugar coarse sea salt (optional)

1 Set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

2 Add the chocolate to the bowl with 2 tbsp water, and leave it to melt slowly, making sure it doesn’t overheat. Set the bowl aside to cool slightly.

3 Separate the eggs, making sure the whites go in a clean bowl with no trace of fat or they won’t whisk properly. Whisk the egg yolks into the chocolate.

4 Add the sugar to the egg whites and beat them with an electric hand whisk until stiff (be careful to not over-whip otherwise the mixture will go lumpy). Fold them into the chocolate a little at a time. I like to add a pinch of sea salt to bring out the flavour of the chocolate.

5 Spoon the mixture into little cups or bowls and chill for a couple of hours before serving.

GOOD TO KNOW gluten free PER SERVING (8) 250 kcals • fat 17g • saturates 8g • carbs 15g • sugars 12g • fibre 3g • protein 9g • salt 0.2g

Recipe adapted from The French Revolution by Michel Roux Jr (£25, Seven Dials). Photographs © Cristian Barnett. Michel Roux Jr will be hosting Saturday Kitchen Live on BBC One on 19 January.