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Classic chocolate mousse


This classic dessert is fabulous when made properly. There are hundreds of recipes and variations on the original - but it really doesn't need any additions to the simple, basic recipe. Simply delicious.

Chocolate Mousse tips...
Here are a few tips which, when followed, will help you turn out a perfectly smooth and airy chocolate mousse:
•Only use really fresh top quality organic free-range eggs.
•Never over-heat chocolate as it will 'seize' i.e. split and turn grainy. If this happens, it's bin food! heat gently over a pan of barely simmering water which mustn't come into contact with the bowl of chocolate.
•When whisking the whites, make sure that all the equipment is spotlessly clean - any fat or grease on the whisk or bowl will hinder the creation of a good fluffy meringue. And make sure that absolutely no yolk finds its way into the whites.
•When combining the chocolate and meringue use a large sharp-edged metal spoon as this helps with the 'cut and fold' technique. If you use a blunt weapon such as a wooden spoon you'll simply bash out all the air you've taken so much trouble to retain.
•Place your chocolate mousses in the fridge for two hours to set, but remove them half an hour prior to serving as they will then be soft and beautifully gooey.

Serves six
 
Ingredients:
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
6 eggs
pinch of salt

Method:
Separate the eggs, placing the whites into a roomy bowl.
Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.
In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage. In a separate bowl, break up the yolks.
When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins and refrigerate for a couple of hours to set.

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