Chocolate mousse is a classic dessert of French restaurants. Served in glasses or parfait jars and topped with fruit, cream, crème fraiche, nuts, grated chocolate – whatever takes your fancy, it’s a really simple dish to make but oh so delicious.
Chocolate mousse for four
6 egg whites
2 tbsp golden caster sugar
150g 70% dark chocolate (3/4 cup, 4.5 oz)
How to make chocolate mousse
Melt the chocolate in the microwave stirring every 30 seconds until just melted. Or in a bowl over boiling water.
Whisk the egg whites to soft peaks.
Sprinkle the sugar over the egg whites and whisk for about 30 second until the mixture forms stiff peaks.
Add a heaped tablespoon of egg white to the melted chocolate and mix vigorously and quickly so that the doesn’t cool and harden.
Then fold in the remaining egg white mix carefully using a spatula or large metal spoon.
Spoon into 4 glasses, pots or parfait jars.
Pop in the fridge and leave to set for 2-3 hours.
Serve each with a dollop of crème fraiche or whipped cream and shavings of dark chocolate.
