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CHOCOLATE MOUSSE
200g good quality dark chocolate (70% cocoa content)
Pinch of salt
25g butter, cubed
300ml double cream
1tsp vanilla extract
30g sugar
2 medium eggs
1 tbsp espresso
To Serve
Cocoa powder
Fresh berries
• Roughly break up the chocolate and place in a heatproof bowl with a pinch of salt and the cubed butter.
• Place the bowl over a pan of gently simmering water, ensuring the water is not touching the bowl
containing the chocolate pieces. Gently melt, stirring occasionally with a spatula. Do not allow the water
to boil.
• Fit the whisk attachment and whisk the cream, sugar and vanilla extract on speed 1. Increase to speed
4, whisking until the cream has doubled in volume and a light ribbon trail starts to form. Be careful not
to over whisk.
• Stir the chocolate to ensure it is all melted and remove from the heat, allowing to cool.
• Separate the eggs, reserving the whites.
• Place the egg yolks into the cream and gently whisk in on speed 4 until incorporated.
• Pour the coffee into the cream mixture and gently whisk on speed 3 to combine.
• Clean the whisk attachment thoroughly. Whisk the egg whites in a separate bowl starting on speed 1
and increase to speed 5 until you have stiff peaks.
• Add the cooled chocolate to the cream mixture and gently fold in using a spatula or spoon until
thoroughly combined.
• Add a spoonful of the whisked egg whites to the chocolate and cream mixture and fold in. Slowly add
the remaining whisked egg whites and gently fold in, keeping as much air in the mixture as possible.
• Place the Chocolate Mousse into the refrigerator to set for a minimum of 2 hours
• Serve generous scoops with a light dusting of cocoa powder and some fresh berries.
