There are certain types of people I mistrust from the outset: politicians (like the rest of the world), parking wardens (how are they always conveniently around the corner, ready to pounce) and people who don’t like chocolate. How? Why?! I just cannot fathom not liking the smooth, creamy delight so am naturally suspicious of chocolate haters. Were they robbed of a childhood of chocolate eggs and bunnies at Easter or endless Milk Trays at Christmas? Did no one else share with them the simple pleasure of a rich chocolate cake covered in ganache? Do they even like their taste buds?! I better stop before I fall further into despair.
Needless to say, I absolutely love chocolate… I’m not a huge consumer of sweets or lollies but chocolate is my guilty pleasure, my afternoon pick-me-up, pretty much my favourite sweet treat! I find it very hard to look beyond a chocolate dessert so decided to try making one of my favourites – the chocolate mousse. I’ve tested it out on two sets of dinner party guests and am happy to report this dark chocolate mousse was devoured in record time and there was a lot of glass scraping to get every last bit!
Dark Chocolate Mousse (adapted from a Lorraine Pascale recipe)
- 300ml double cream
- 200g dark chocolate, broken into small pieces
- 4 eggs, separated
- 4 tablespoons caster sugar
- fresh berries for garnish
1. In a saucepan, heat the cream until it starts to steam but not yet boiling then turn off the heat. Add the chocolate pieces and leave to melt, don’t stir just yet.
2. Separate the eggs; put the whites into a large clean bowl and the yolks into a small bowl.
3. Start beating the egg whites, slowly adding the sugar in one tablespoon at a time. Keep beating until the sugar is dissolved and the whites are glossy and stiff enough to form soft peaks.
4. By now the chocolate should be mostly melted, using a whisk combine until smooth. Leave to cool for another 5 minutes, then whisk in the egg yolks.
5. Gradually pour the chocolate mixture into the egg whites and fold together gently, taking care not to knock too much of the air out of the egg whites. Once combined, the mixture may look a little grainy but don’t worry, that’s just the little air pockets!
6. Divide the mixture evenly into six ramekins or glasses and refrigerate for at least an hour to set, otherwise they can be made the night before or the morning you intend to serve them.
I think this is the ultimate dinner party dessert… it’s easy to make, can be made in advance, and is a luxuriously decadent end to a meal! I’d struggle to think of any potential dinner guest who would turn down this glass of goodness, and if they do… they’re not the kind of person I would be inviting to one of my dinner parties anyway!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month’s theme is ‘Treat Yourself’ (and others with this dessert as far as I’m concerned) and is hosted by Caroline at Shrinking Single.