ScarlettA Very Chocolate Mousse
March 5th 2008 13:04
A Very Chocolate Mousse
About A Very Chocolate Mousse
This was the chocolate recipe of the 1960s, which has now, sadly, been eclipsed by other eras and their equally fashionable recipes, but it ‘s still one of the simplest but nicest chocolate desserts of all.
INGREDIENTS
Serves 6
200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into pieces
3 large eggs, separated
40 gm / 1½ oz golden caster sugar
To serve
a little whipped cream
1. Place the broken-up chocolate and 120 ml / 4 fl oz warm water in a large, heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom doesn’t touch the water, then, keeping the heat at its lowest, allow the chocolate to melt slowly, it should take about 6 minutes.
2. Remove from the heat and, using a wooden spoon, give a good stir until smooth and glossy. Let cool for 2-3 minutes.
3. Stir in the egg yolks and blend well. Set aside.
4. In a clean bowl, whisk the egg whites to the soft-peak stage.
5. Whisks in the sugar, about a third at a time, then whisk again until the whites are glossy.
6. With a metal spoon, fold a tablespoon of the egg whites into he chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.
7. Prepare 6 ramekins, each with a capacity of 150 ml / 5 fl oz or 6 individual serving glasses, divide the mousse among the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.
8. To serve, put a blob of softly whipped cream on top.
**From “The Delia Collection Chocolate” **
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