Name: Mousse au chocolat
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate); 2 tbsp brandy; 3 large free-range eggs just the whites; 50g golden caster sugar; 100ml whipping cream; icing sugar for dusting; crisp biscuits such as langes-de-chat

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Mousse au chocolat

Mousse au chocolat

Marie Pierre Moine

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Serves 6

More effort

Total time: 30 mins

Takes 20-30 minutes, plus chilling

A star rating of 4.3 out of 5.31 ratingsRate

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Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal

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Ingredients

Nutrition

Units:

MetricUS

200g bar best bitter dark chocolate

(we used Green and Black's Organic Dark Chocolate)
2 tbsp brandy
3 large free-range eggs

just the whites
50g golden caster sugar
100ml whipping cream

To serve

icing sugar

for dusting
crisp biscuits

such as langes-de-chat

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Nutrition: per serving

kcal283
fat16g
saturates9g
carbs30g
sugars30g
fibre1g
protein4g
salt0.11g

low

Method

step 1

Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don’t worry if the mixture thickens – it will smooth out again later.
step 2

Whisk the egg whites in a large bowl until they’re standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
step 3

Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

Recipe from Good Food magazine, October 2002

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A star rating of 4.3 out of 5.31 ratings

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