Dark chocolate mousse
There's a very good chance you have all the ingredients for this dark chocolate mousse in your kitchen
There may only be three ingredients in Lerrico Messina of St Mortiz Hotel’s indulgently dark chocolate mousse, but this sweet showstopper is guaranteed to score serious brownie points with someone special
www.stmoritzhotel.co.uk
Serves 4-6
- Valrhona Guanaja 70% chocolate 200g, broken into pieces
- Large eggs 3, separated
- Caster sugar 50g
- Place the chocolate in a large heatproof bowl with 120ml water. Set over a pan of just simmering water, ensuring the bottom of the bowl does not touch the water. Heat gently and stir until the chocolate has melted.
- Remove from the heat and leave to cool slightly. Stir in the egg yolks until well combined.
- In a separate bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Garnish with raspberries.
Supported by
You will need
- Valrhona Guanaja 70% chocolate 200g, broken into pieces
- Large eggs 3, separated
- Caster sugar 50g
Method
- Place the chocolate in a large heatproof bowl with 120ml water. Set over a pan of just simmering water, ensuring the bottom of the bowl does not touch the water. Heat gently and stir until the chocolate has melted.
- Remove from the heat and leave to cool slightly. Stir in the egg yolks until well combined.
- In a separate bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Garnish with raspberries.
You may also like
