To celebrate World Chocolate Day we bring you this classic Raymond Blanc recipe. Using just four ingredients, this chocolate mousse is rich in flavour but light in texture. Using a good quality dark chocolate is essential and, the darker the chocolate, the more intense the flavour.
We love garnishing our chocolate mousse with fresh, seasonal berries but it tastes just as good served on its own. Let us know how you like to serve your chocolate mousse and share your pictures with us on #BBKind.
170g dark chocolate (minimum 60%). Dairy free dark chocolate can used in place for those with a dairy allergy.
7 medium free-range or organic egg whites (pasteurised egg white from a carton can be used instead if you want to avoid raw eggs). TOP TIP: Don’t discard the egg yolks as these can be frozen and used in other fabulous chocolate-based recipes like our fabulously gooey chocolate fondant. Find the recipe here)
¼ tsp lemon juice
40g caster sugar
- Melt the chocolate in a heatproof bowl placed on a pan of simmering water. Ensure the base of the bowl is not touching the water and stir regularly to avoid burning the chocolate.
- Whisk the egg whites and lemon juice in a large, clean bowl to form soft peaks. The lemon juice helps to keep the egg whites from becoming over whisked.
- Add the sugar and continue to whisk until firm peaks form when you lift the whisk from the bowl. Do not over whisk as the eggs will start to separate and go runny.
- When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly until thick and well combined.
- Using a spatula, fold the remaining egg whites into the chocolate mixture they have been fully mixed in. However, be careful not to overmix as this will knock the air bubbles out and make your mousse dense.
- Spoon the mousse equally into four small dishes of your choice (we love using vintage cocktail glasses and teacups).
- Chill in the fridge for 2-3 hours until set. Serve and enjoy!