Taste

Chocolate Mouse

Ingredients

• 115g dark chocolate
• 55g butter
• 4 free-range eggs, separated and at room temperature
• 70g icing sugar
• 300ml double cream
  
  
  Method
  
  
  1. Place the chocolate and butter in a large bowl and melt over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Set aside to cool a little.
  2. Add the egg yolks to the chocolate mixture, then stir in the icing sugar.
  3. In a large bowl, whisk the egg whites until they form soft peaks. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.
     
     
     Watch technique0:59 mins
  4. Fold the double cream carefully into the chocolate mixture then fold that mixture into the egg whites.
     
     
     Watch technique0:35 mins
  5. Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 12 hours.