ScarlettDelicious Chocolate Mousse
November 26th 2008 06:00
Delicious Chocolate Mousse
INGREDIENTS
Serves 6
200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into pieces
40 gm / 1½ oz golden caster sugar
To serve
whipped cream as needed
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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