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Chocolate mousse – easy and you can prepare it in advance

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Based on my trusty Constance Spry: for this chocolate mousse, you need flat-bottomed containers with straight sides.

This is the chocolate mousse I served at the first supper club last Saturday 13 February.

I like it because it is dead easy and doesn’t contain any gelatine, which I’m a bit squeamish about using.

From experience I find that it is best to use flat-bottomed ramekins or glasses like the ones pictured. If the base is curved sometimes it can lead to pooling of the liqueur or the egg white in the bottom of the mousse.

You need to use very fresh eggs that really need to be free range – they are only cooked by the heat of the melted chocolate. I have never had any problems after serving this, but pregnant women or anyone with a compromised immune system are advised to avoid mousses like this and mayonnaise.

The only other thing really is that you need to make sure you beat the egg white until it is really stiff, but don’t overbeat it so that it collapses. I find a handheld electric beater is better for egg whites than something like a Kenwood chef (which I use for other things). This is because it seems easier to get more air in when you can wave the beaters around a bit.

I use a large, light stainless steel bowl to beat the egg whites in. Keep an eye on the egg white as it stiffens and after a minute or two, take the beaters out and if the mixture stays firm and in position when you tilt the bowl almost completely over, then it is probably done. If there is any liquid at all left in the bottom of the bowl, the egg whites are not beaten enough.

I have experimented with different chocolate and find that Bournville works best. Very high cocoa content chocolate will not work for this recipe because you do not add any extra sugar to this mousse. So you need to use chocolate that has a decent amount of sugar already in it.
For the alcohol you can use whiskey, brandy or black rum – I like whiskey best but I use whatever is on hand.

Ingredients (to fill 10 small glasses – it is very rich)

  • 285g, 10oz dark chocolate like Bournville
  • ¼ pint, 120ml water
  • 30g, 1oz butter
  • 6 large eggs
  • 3 tablespoons of whiskey, black rum or brandy

How I do it

  1. Break the chocolate up into squares and put it in a medium sized saucepan with the water. Melt over a very low eat, stirring frequently.
  2. Remove the saucepan from the heat and leave to cool for about three minutes. Or if you’re impatient, have some cold water in the sink and sit the saucepan in that for a minute, stirring a couple of times.
  3. Use a small whisk to beat in the butter.
  4. Add the alcohol.
  5. Beat the egg yolks in one at a time making sure they are very well mixed in.
  6. Beat the egg whites until stiff as described above.
  7. Stir the egg whites briskly into the chocolate. You can be quite vigourous about this even though you have gone to the trouble of beating them up so nicely.
  8. Divide the mixture between your 10 ramekins or glasses and chill in the fridge overnight.

Serve with whipped cream (some people prefer them plain).
Toasted, flaked almonds sprinkled over the top are very nice too.

Chocolate mousse - add cream if you dare


Written by SOKNH

February 19, 2010 at 2:17 pm

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