Page 20 - The Cochrane's Christmas Banquet

Chocolate Mousse

served with chantilly cream

Make the chocolate mousse

Preparation time approx. 15 minutes (this will need at least 2 hours to set)

Ingredients required: Equipment required:

• 4 egg whites • 2 mixing bowls
(1 heatproof)
• 110g dark chocolate
• Electric whisk
• ½ lemon
• Wooden spoon / spatula

• Ramekin/ bowl / glasses
(to serve in)

Pantry Ingredients required:

• 20g caster sugar

1. First, melt your chocolate. Pour water into your saucepan so that it is
about ¼ full and bring to a light simmer. Whilst that is heating up, add
most of the dark chocolate into the heat proof mixing bowl, leaving a cube
or two for garshishing. Once the water is simmering place the bowl onto
the saucepan creating a bain-marie ensuring the bottom of the bowl isn’t
resting in the water.

2. Allow the chocolate to melt completely and then take off the heat and
allow to cool whilst you move onto the next step.

3. In the other mixing bowl add the egg whites and squeeze the juice of ½ a
lemon into the mix ensuring no pips fall in. Using your electric whisk,
whisk the mixture until soft peaks form or when the mix leaves a trail for a
second or two.

4. Once soft peaks have formed, add the caster sugar and continue to whisk
until firm peaks form. Do not over whisk.

5. Your chocolate should have cooled slightly, at this point now add 1/3 of
the egg white mixture into the melted chocolate and, using your electric
whisk again, whisk until fully combined.

6. Now pour the chocolate and egg white mix back into the remaining egg
white mix. Using a wooden spoon or spatula gently combine the mixtures
using a figure of eight motion and lifting the chocolate from the bottom.
Do this until the chocolate and egg whites are completely mixed. It’s
important to be gentle when doing this to ensure you don’t remove all the
air from the mixture.

7. Gently pour the mixture into your chosen serving vestibule and then place
in fridge for at least 2 hours before serving.