Lakes Chocolate Mousse
Well, who doesn’t love chocolate mousse? As its summer we have looked up a few recipes and came up with a blend of a couple to produce the Lakes Chocolate Mousse. It has just a few simple ingredients and you can whip it up in no time, leaving to set in the fridge until you need it.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 100 g 70+% dark chocolate chopped, plus extra for optional decoration
- 25 g butter cubed
- 3 large eggs separated
- 2 tbsp caster sugar
- 1 teaspoon vanilla or almond essence
- 50 ml Warm water
- 2 tbsp whipping cream or crème fraiche to serve
Instructions
- Melt the chocolate, butter and water in a heatproof bowl/bain-marie set over simmering water. Mix together but don’t over stir. Once it is almost melted, remove from heat, add the essence and stir until it looks glossy. It now needs to settle until lukewarm.
- Once it has settled to a luke warm temperature, quickly stir in the egg yolks one at a time.
- In a separate bowl, whisk the egg whites to a soft peak, then gradually add the sugar, whisking, until stiff peaks form.
- Gradually fold the egg whites into the chocolate mixture, it should be a delicate process making sure you don’t knock out the air. Pour into glasses and chill – preferably overnight so they set.
- When you are ready to serve, decorate with whipped cream and shards of chocolate – and you could also add a strawberry or raspberry when they are in season.