August 20, 2020

I have to have a little chocolate every single day so consider myself and expert in this field. It’s my treat at the end of a hard day’s work. Because it was the weekend and we had our dear friends Lauren and Alex over for a mini feast we ramped it up and made these retro chocolate mousse pots. Some things never go out of style and I don’t know anyone who could refuse these silky chocolatey pots of goodness. I’ve trialled MANY recipes and this traditional French version I’ve adapted from Bon Appetit is hands down the best.

200g 72% dark chocolate (I used Whittaker’s)
unsalted butter
6 large eggs, separated
¼ cup plus 3 tablespoons sugar

Fresh cherries (or other berries) and chopped chocolate chunks for garnish

Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.

Using electric mixer, beat egg whites for a minute or so then add  3 Tbsp. sugar until medium-stiff peaks form, about another 2 minutes.

In another bowl beat beat egg yolks and ¼ cup sugar in a medium bowl until pale and fluffy, about 5 minutes.

Gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the centre of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture until no streaks remain (this will incorporate the egg whites without deflating them; you don’t want to lose volume).

Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
 Mousse can be made 4 days ahead. Cover and keep chilled.

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