Description
With Easter just around the corner, why not try this amazing chocolate mousse from Mark Hix - it's ideal for Easter celebrations.
Serves 4 -6.
Ingredients
250g good quality dark chocolate, broken into small pieces
50g unsalted butter, softened
9 very fresh Burford Brown egg whites
6 Burford Brown egg yolks beaten
125g caster sugar
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Method
- Put the chocolate in a heat-proof bowl over a pan of simmering water, stirring every so often until melted. Make sure you don't get any water near the chocolate.
- Remove from the heat
- Beat the butter into the chocolate with a whisk or spoon until smooth.
- In a bowl that's really clean - preferably washed in boiling water to remove any grease, and dried - whisk the egg whites until frothy but not stiff, using a mixer or an electric whisk on a medium high speed.
- Add half the sugar to the egg white and continue whisking on a low setting until the egg whites are stiff.
- Add the rest of the sugar and continue beating until the egg whites stiffen up even more, then mix in the egg yolks with a metal spoon.
- Carefully stir half the egg mixture into the chocolate mixture - a whisk helps - then stir the rest in with a large spoon until well mixed in.
- Pour into a large serving dish and leave to set for a couple of hours, or overnight.