Wednesday, 27 October 2010

Chocolate Mousse


180g caster sugar
125g(4-5) egg whites
250g dark chocolate
300 ml whipping cream

Decorate
50ml whipped cream

1. Put the egg whites into a free standing mixer and whip up a little bit. Add the sugar in one go and whip until you have stiff peaks.
2. Whip the cream.
3. Melt the chocolate in a bowl over simmering water, take off the heat and place in an ice bath. Keep stirring until the chocolate start cooling down a bit, you'll feel it getting a little bit thicker (about 25-30C).
4. Fold 1/3 of the egg whites into the chocolate. Once incorporated add the rest gradually.
5. Add the whipped cream.
6. Divide the mousse into martini glasses or any other glasses.
7. Cover the glasses with cling film and refridgerate for an hour.
8. Serve up with a rosette of whipped cream.

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