Double Chocolate Mousse

Tue, 4 June 2019

Double Chocolate Mousse

 

Serves 4-6

Prep time ; 15-20 minutes

Cook time 5 minutes

 

Chocolate mousse

• 125g 85% dark chocolate, chopped
• 1 egg, separated
• 250ml cream, lightly whipped
• 100g white chocolate

 

Chocolate glaze

• 75g 85% dark chocolate, finely chopped
• 150g cream
• 30g water
• 40g honey
• 30g butter- optional

 

To serve ;

• 100g whipped cream
• 10g chocolate shavings
• 100g raspberries

 

First prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pan of lightly simmering water. Once melted remove from the heat and leave to cool slightly for 2 minutes.

In a small ramequin, Beat the egg yolks.

Then, stir the egg yolk into the melted chocolate using a spatula. 

While still the chocolate mixture is still warm, Fold a third of the whipped cream into the chocolate mixture and then whisk in the rest of the whipped cream. 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.

Next, melt the white chocolate in a small bowl over a simmering saucepan of water and fold and swirl the white chocolate through the chocolate mousse.

Pour into glasses or ramequin and keep aside.

 

To continue, prepare the chocolate glaze.

Pour the cream, honey and water into a pan and bring to the first boil. Remove from the heat.  Pour the boiled cream mixture on the chocolate and combine with a spatula, until shiny  and add the butter if using. Leave to cool for 10 minutes then pour over the chocolate mousse.

Decorate with a quenelle of whipped cream and chocolate shaving, and a few fresh raspberries.

 

Store in the fridge until ready and remove from the fridge 10 minutes before serving.