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ChocMousse (1)I am not ashamed to say I love my desserts but at the same time I am quite picky.  So when I watched this chocolate mousse being made in my honour, I didn’t have high hopes for it. especially when I saw the ingredients – how wrong I was.  If velvet could be described as a food then it would be this chocolate mousse.  Not only is it smooth tasting but it has a deep intense chocolate taste that dissolves in the mouth.  It is without a shadow of a doubt a grown up dessert.

Since commandeering this recipe for myself I have now made it over and over again.  As with all much-loved recipes I have made a change, which was to remove the orange zest which I feel distracts from the main ingredient – the chocolate. I know that there are so many flavours such as chilli and others that would compliment the chocolate but this recipes calls for top quality chocolate, so why ruin what is a luxury and delicious ingredient by masking it with another?  There are other reasons I love this recipe and why I continually make it and that is its simplicity and the four ingredients that are always in stock in my larder.  Eggs, butter, sugar and chocolate.

It has a decadence about it and it’s not a dessert that you want to rush. It’s quick to make and a little goes a long way.   Not even I, who doesn’t have an off switch when it comes to eating chocolate, can manage two helpings.

So thank you Sophia (whose recipe it is) this recipe is now set firmly in my repertoire of tried, tested and much loved desserts.

Chocolate Mousse

Ingredients

makes 6 small pots

100g dark chocolate at least 70% cocoa such as Green & Blacks or Montezumas
65g unsalted butter
3 eggs
90g caster sugar
Chocolate covered coffee beans for decoration.
(and an orange for zest IF you want it)
  1. Break the chocolate up and with the butter put into a Bain Marie or into the Microwave.  Heat until melted.  Stir to combine.
  2. Separate the eggs and beat the egg yolks with the caster sugar until very pale.  Add the melted chocolate (and orange zest if required).
  3. Whisk the egg whisk until the white peak stage and then fold into the chocolate mixture.
  4. Pour into little pots or glasses and chill in a fridge for at least three hours.
Serve on their own or with a little clotted cream.

 

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