Thu, 23 August 2018
All week, we've been following Alan as he got to grips with the kitchen basics at Edward Hayden's School of Cookery.
And now it's time for their final class, where they tackled a delicious, decadent dessert!
10oz/300g dark & milk chocolate mixed
3 eggs, separated
9floz/250ml cream
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Leave to cool a little.
Lightly beat the egg yolks and then whisk into the melted chocolate until well combined. The mixture will stiffen immediately at this stage but don’t panic.
Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture. The cream will soften the mixture down and loosen its consistency.
In a clean bowl whisk the egg whites until very stiff and gently fold them into the chocolate cream mixture. This will add air and lightness to the actual mousse.
Later in glazes with some whipped cream, fresh raspberries and chocolate shavings.
