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This chocolate recipe is for chocolate mousse. Sometimes referred to as mousse au chocolat, this mousse recipe uses dark chocolate. You could add the zest of orange and Grand Mariner for a great alternative chocolate mousse.
 Ingredients
125g good quality dark chocolate (70% cocoa solids)
20g unsalted butter
4 fresh large eggs
65g caster sugar
100ml double cream
Chocolate shavings, to garnish
Viennese finger biscuits, as accompaniment
A touch of icing sugar, for dusting
Mise en place
1. Break the chocolate into small pieces and place into a clean bowl and add the butter.
2. Separate the eggs, leaving the yolks in one bowl and the whites in another very clean bowl. Add the sugar to the yolks.
3. Pour the cream into another clean bowl.
Method
1. Place the chocolate and butter over a saucepan of hot water (do not allow to boil). Allow the chocolate to melt, stirring from time to time. Let it cool slightly.
2. Meanwhile, lightly whisk the cream to soft peaks. Whisk the egg yolks and caster sugar together until they become pale in colour and creamy. Whisk the egg whites until they form peaks.
3. When everything is in place and ready to go, first stir the chocolate mixture into the egg yolks and sugar and mix well. Then, using a large metal spoon, fold in the whipped cream. Lastly, fold in the whisked egg whites. Quickly mix together well.
4. Spoon the chocolate mousse mixture into a large clean piping bag fitted with a large plain nozzle. Pipe the chocolate mousse mixture into glasses or small ramekins, or be very trendy and pipe into small cups.
5. Place the chocolate mousse in the fridge to set a little.
6. When required, garnish the chocolate mousse with chocolate shavings and lightly dust with a touch of icing sugar. You could serve with Viennese finger biscuits (optional).
- You can make the chocolate mousse richer by adding the grated zest of one orange and 25ml of Grand Mariner. A great mixture of chocolate and orange.
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