French-style chocolate mousse

5.00

We’ve garnished our chocolate mousse with honeycomb and pistachios, but there are lots of possibilities for flavouring and topping this French-style chocolate mousse, which is aerated with egg whites.

First published in 2023
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Ingredients

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Imperial

Method

1

Melt the two chocolates and butter together gently in a bain marie

2

In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted

  • 2 eggs, at room temperature, yolks and whites separated
  • 40g of caster sugar
3

On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites

4

Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine

5

Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix

6

Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight

7

Remove from the fridge 30 minutes before serving

First published in 2023
DISCOVER MORE:

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