Chocolate Mousse



Chocolate never goes out of fashion; a chocolate mousse is always popular, and rightly so. Serve it well chilled in pretty glasses or individual ramekin dishes or little pots.

Chocolate mousse is usually piped with whipped cream but I prefer a sharper mixture of whipped cream and yogurt, which I spoon smoothly over the top of each serving. For decoration add glazed orange rind or grated chocolate.

To make 4-6 mousses use 175 g (6 oz) plain chocolate and 4 eggs, separated.

  1. Break the chocolate into a heatproof bowl and add 2 tablespoons strong black coffee. Put the bowl over a saucepan of gently simmering water and stir with a wooden spoon until the chocolate is melted.

  2. Remove the bowl from the heat and beat in the 4 egg yolks followed by 1 tablespoon soft butter and Β½ tablespoon rum or brandy. Whisk the egg whites with a pinch of salt until they stand in soft peaks.

  3. Fold the egg whites quickly but thoroughly into the chocolate mixture with a large metal spoon. Spoon the mixture into ramekin dishes or small glasses and chill for at least 4 hours or overnight before decorating.