Elizabeth David's chocolate mousse recipe
by Elizabeth David | 4 comments | Print recipeTweet
This recipe is incredibly simple but fail-safe. For extra interest you could add a dash of rum or, instead of water, the chocolate can be melted in a tablespoon of black coffee.
At a glance
- Cuisine English
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 10 mins
- Serves 4 people
- 4 Egga
- 120 g (4.2oz) Plain or vanilla chocolate
- 4 tbsp Water
- Melt the chocolate in a thick pan over a low flame with a tablespoon of water. A tablespoon of rum added will do no harm.
- Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks.
- Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom.
- Put the mousse into a soufflé dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set.
- Unless in a hurry, don't put it on ice, as this tends to make it too hard.
Michael Joseph Hardback
Published by Penguin