A really decadent chocolate mousse
A gloriously rich and decadent chocolate mousse that uses an anglaise base, and the leftover egg whites because why waste!
Servings: 4 people
Ingredients
- 200 ml whole milk
- 50 ml double/thickened cream
- 3 eggs separated
- 95 g caster sugar
- 200 g dark choc 70%
Instructions
- Add the milk, cream, 45g of the sugar and egg yolks to a pan and whisk briefly to combine before placing over a low heat until it reaches approx 82-84c (179-182f) - making sure to stir frequently.
- Place the chocolate into a large jug and pour over the hot cream mixture to melt. Use a stick blender if you have one to emulsify, though you can also use a whisk and do this by hand - just let the cream mixture sit on the chocolate for a minute to help melt the chocolate.
- Allow this mixture to cool to approx 40c (104f). Meanwhile whisk the egg whites with the remaining 50g of sugar until you have stiff peaks.
- Once the chocolate mixture has reached 40c, add one spoon of the egg whites and mix well to combine and loosen the chocolate mixture.
- Then fold the rest through carefully in 2-3 goes..
- Pour into your chosen mould and set - anywhere from 4-6 hours.
- Serve with a drizzle of olive oil and flaky sea salt.
