Chocolate Mousse
by Raymond Blanc, OBE
‘This is one of the best chocolate mousses, certainly the lightest, straight from the repertoire of ‘Maman Blanc’. Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!’
Ingredients
- 165g Dark chocolate, at least 70% cocoa solids, finely chopped
- 240g / 8 Egg whites, free-range/organic, medium
Method
- Place the chocolate in a large bowl set over a pan of hot water (*1) and leave to melt over a low heat. Turn the heat off. In an electric mixer, (not on full power) whisk the egg whites until they form soft peaks (*2).
- Whisk in 1/3 of the egg whites into the melted chocolate to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*3). Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
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