Preparation time
overnight
Cooking time
less than 10 mins
Serves
Serves 4
Dietary
Vegetarian
By Paul A YoungFrom Saturday Kitchen
Ingredients
For the mousse
- 3 free-range eggs, at room temperature
- 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve
- ½ tsp sea salt flakes, crushed
- 80g/3oz unsalted butter
- 4 tbsp whipping cream
- 30g/1oz unrefined golden caster sugar
To serve (optional)
- 1 orange, zest only
- generous pinch cayenne pepper
- splash your favourite whisky, brandy, or liqueur
Method
-
Separate the egg whites and egg yolks into two bowls.
-
Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn’t touch the water.
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Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion.
-
In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon.
-
In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy.
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Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse.
-
Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight.
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To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth!
