– 200g Dark Chocolate
– 120ml warm water
– 3 medium free range eggs, seperated
– 40g golden caster sugar
First break the chocolate into small pieces and 120 ml warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.
Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes. Now remove it from the heat and give it a good stir until it’s smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to to it slowly as it needs gentle folding and cutting movements. This is to ensure the mousse is light.
Lastly, put the chocolate mousse in dessert cups or a large dish and top with whipped cream to serve.
Keep in fridge for at least two hours to set.