There's a very good chance you have all the ingredients for this dark chocolate mousse in your kitchen
Added on
January 26, 2018
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
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.
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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.
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.
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