Try this delicious Chocolate Mousse Recipe by Anne Marie Cummins. It’s the perfect treat for an evening with friends or simply to spoil yourself.
Delicious Chocolate Mousse Recipe
200grams 50-70% cocoa solids dark chocolate, chopped
1 tablespoon butter
4 eggs, separated
2 tablespoons caster sugar
2 tablespoons your favourite spirit or liqueur (I like to use whisky or Armagnac)
1 cup cream
1⁄2 cup Valrhona chocolate balls to decorate (optional)
Put the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until melted and smooth, taking care that the base of the bowl doesn’t touch the water. Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate. While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold one-third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
Plop into a serving glasses and chill for 3 hours (or up to overnight) before serving. Sit at room temperature for 10 minutes before serving sprinkled with chocolate balls.
The Carousel would like to thank Anne Marie Cummins from Food to Film for the interview