Chocolate mousse

Ingredients

• 170 g dark chocolate (good-quality, minimum 60 per cent cocoa solids, roughly chopped (dairy free if necessary))
• 7 egg whites (free-range; use pasteurised from a carton if concerned about raw eggs)
• 0.25 tsp lemon juice (helps stabilise the egg whites)
• 40 g caster sugar

Steps

1. 1

   Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl does not touch the water.

2. 2

   Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites and help prevent over-whisking.

3. 3

   Add the sugar to the egg whites and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage or the whites will collapse and separate.

4. 4

   When the chocolate has melted, remove the bowl from the heat.

5. 5

   Whisk one-third of the egg whites into the hot chocolate quickly and vigorously until thick and well combined. Adding them quickly prevents the chocolate from seizing due to the temperature difference.

6. 6

   Fold the remaining egg whites into the chocolate mixture using a spatula until completely incorporated. Do not overmix, as this will deflate the air bubbles and make the mousse dense.

7. 7

   Spoon the mousse mixture into four Martini glasses.

8. 8

   Chill in the fridge for 2–3 hours, or until set.

Notes

This chocolate mousse can be made up to 24 hours ahead. Variation: To make a hot chocolate soup, divide the mousse among four small ovenproof pudding bowls or ramekins and bake at 180C/160C Fan/Gas 4 for 3–5 minutes until puffed slightly and warmed through.

Nutrition per serving

• dessert
• chocolate
• vegetarian
• gluten-free
• nut-free
• french
• dinner party
• valentine's day