– The Short –
No baking, no gelatin, small effort, gorgeous mousse! Tada!
200 gm chocolate, dark if possible
5 eggs, seperated
150 gm butter
5 tbls sugar
Take eggs out of fridge. Seperate into bowls with enough room for whisking.
Pop chocolate and butter on a double boiler over a low heat. Leave to melt.
Beat egg yolks and sugar till pale and fluffy.
Stir melting chocolate till liquid. Remove from heat and put aside to cool a little.
Beat egg whites to soft peaks.
Check the chocolate. When it is room temperature stir into the yolk-and-sugar mix. Too hot and it will cook the eggs. Mix till smooth.
Fold in whites. Softly. The gentler you are the lighter your mousse.
Set in fridge or pour into lovely little glasses and then set.
Serve with fresh fruit or in hot chocolates or with icecream or as the filling to a cake or eat with a spoon from the fridge…
(You could easily make this diary free or sugar free by using honey and a diary free chocolate)
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