This is a lighter, creamy version of the classic mousse but still gives a decent chocolate hit. Serve with thin, crips biscuits and a glass of Cognac
For The Decoration
For The Mousse
Begin by decorating the glasse – break up half of the bar you’ve chosen as decorating chocolate. Put it into a heatproof bowl and melt gently. Remove the bowl from the heat and spoon the melted chocolate into a greaseproof paper icing bag or a small plastic bag. Snip off the tip of the bag with a pair of kitchen scissors, pipe a swirl of chocolate inside each glass – it should look rather random and quirky, not neat. Chill in the fridge until needed. Grate or shave the rest of the chocolate bar and set aside for the final decoration.
To make the mousse: break up the dark chocolate, put into a large heatproof bowl with the water and melt gently. Remove the bowl from the heat, leave to cool for a couple of minutes then gently stir in the yolks, one at a time. Put the egg whites into the bowl of a food mixer (the bowl must be spotlessly clean and grease-free) and, using the whisk attachment, whip the egg whites until soft peaks form. Whisk in the sugar, and continue for a few seconds until stiff peaks form.
In another bowl, whip the cream into the chocolate miuxture in three batches and then fold in the whites in three batches. Carefully spoon the mixture into the decorated glasses. Chill for at leate two hours and up to a day before serving (if chilling overnight cover with cling film). Remove from the fridge about 15 minutes before and decorate with the grated chocolate or shavings and leave to ‘come to’.
No related posts.Lee McCoy