Chocolate isn’t just for Valentine’s Day! This rich mousse is easy to make and ticks all the boxes for being rich, indulgent and totally wicked.
Ingredients for 6
200g 60/70% Dark Chocolate, cut into small pieces
20g Salted Butter, cut into small pieces
A slug of Brandy (optional but delicious!)
A pinch of Sea Salt
6 Large Eggs, whites and yolks separated
50g Golden Caster Sugar
To finish
50g White Chocolate, shaved with a wide-mouth peeler
A few rose petals (if you are feeling romantic)
100ml Double Cream, to pour
Method
Place a mixing bowl over a saucepan of hot water gently simmering over a low heat.
Put the chocolate, butter, brandy and salt into the bowl and gently stir with a wooden spoon until completely melted.
Add the egg yolks to the mixture and continue to stir over the heat for another 5 minutes. Lift the bowl off the hot water and allow to cool.
Use an electric whisk to beat the egg whites into soft peaks. Continue to beat whilst adding the sugar a little at a time.
When stiff, fold the egg whites into the chocolate mixture. Transfer the mouse to a serving dish or storage container and chill in the fridge.
To serve, pipe the mousse onto individual plates, scatter white chocolate shavings on top and decorate with rose petals. Serve double cream alongside.
