Originally from a chocolate mousse enticements recipe.
Mary Berry is my inspiration for baking, I love all of her recipes and thought I should share with you one of her recipes that I recently found. Chocolate mousse! This is the chocolate mousse from her double chocolate entremets. The sponge cake I made for the stripey coating was a disaster as every time I made this dessert, I forgot the butter. Well, the chocolate mousse I made for them couldn’t go to waste, so I ATE IT! Yum yum yum, it was delicious. You might want to double this recipe (even though it’s enough to serve 6 people). The chocolate entremets are filled half way with dark chocolate mousse and then filled with white chocolate mousse. Here is the recipe I followed and there’s a bonus, there is no added sugar apart from the semi – sweet chocolate! Serve this with fresh fruit or for a variation try adding orange extract when you add the butter.
Serves 3 – 6
150 grams semi – sweet chocolate chips
A knob of butter, about 1 teaspoon
2 free – range eggs, separated (you will need to wash them with a little soap and hot water as salmonella lives on the outside of eggs and these won’t be cooked for the mousse)
100 ml heavy whipping cream
To make the Chocolate Mousse
1. Melt the chocolate in a bain – marie
2. Add the butter, dont stir yet
3. When the butter has melted stir it in, the mixture will begin to thicken up but keep stirring until well combined
4. Mix in the egg yolks to the chocolate mixture, again it will go kind of runny and then thicken up
5. Remove from the heat
6. Whisk the egg whites until stiff peaks, past when you think you are done whisking
7. Take 1/3 of the whisked egg whites and beat it into the chocolaty mixture to make it easier to fold in the rest
8. Fold in the rest of the egg whites in thirds
9. Whisk the whipping cream until stiff peaks but don’t over whisk, and fold into chocolate – egg white mixture
10. Refrigerate and Enjoy!