Always a winner, and easy to make, I don't remember ever meeting anyone who didn't like chocolate mousse. The better the chocolate, the better the end result. Don't use 'cooking chocolate' of any description!
200 gm dark / plain / bittersweet chocolate
3 eggs, separated
250 ml double / whipping cream (or creme fraiche)
35 gm caster sugar
- Melt the chocolate slowly in a bowl placed over a saucepan of simmering water. Let it cool for a couple of minutes, until you can stick your finger in without pain!
- Gently mix in the cream
- Stir the egg yolks into the chocolate
- Whisk the egg whites until very stiff and peaky, then slowly add the sugar a bit at a time, whisking again as each bit is added
- Gently and slowly fold the egg whites, a spoonful at a time, into the chocolate. Don't be aggressive, you want to keep the volume of the eggs as much as possible.
- Pour gently into the final bowls or ramekins and put in the fridge for a few hours.
- Make an extra one so you can have a second mousse au chocolat when everyone else has gone home!