Elizabeth David's chocolate mousse recipe

Elizabeth David's chocolate mousse recipe

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.

Ingredients

  • 4 Egga
  • 120 g Plain or vanilla chocolate
  • 4 tbsp Water
  • 4 Egga
  • 4.2 oz Plain or vanilla chocolate
  • 4 tbsp Water
  • 4 Egga
  • 4.2 oz Plain or vanilla chocolate
  • 4 tbsp Water

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks.
  3. 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.
  4. 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.
  5. Unless in a hurry, don't put it on ice, as this tends to make it too hard.

 

Taken from At Elizabeth David's Table: Her Very Best Everyday Recipes

Michael Joseph Hardback

Published by Penguin

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