A de­lec­ta­ble dessert from top chef Michel Roux Jr

BBC Good Food - - Contents -

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.

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