A good chocolate mousse is quite sublime and so ridiculously easy to make, that I wonder why people fork out their hard earned cash to buy those tiny chocolate mousses from high-end food emporiums, or worse, the little six-packs of inferior supermarket stuff containing unpronounceable ingredients.
Let’s get back to making it ourselves and putting a blissful smile on people’s faces.
If I have some in my freezer, I’ll fold a sprinkle of hazelnut praline into chocolate mousse but it isn’t essential because this is one of the loveliest, most chocolatey desserts imaginable.
You can make it the day before if you’re planning a dinner party.
5 oz (150g) of good quality chocolate chips, such as Ghirardelli
2 tablespoons of dark rum
2 tablespoons of espresso
1 heaped tablespoon of best quality cocoa powder
4 large eggs, separated
5 fl oz (150ml) of whipping cream
A small pinch of salt
In a bowl set over a pan of barely simmering water, melt the chocolate with the rum, espresso and cocoa powder. Give it a good stir to make sure all the chocolate has melted then remove it from the heat and beat in the egg yolks one at a time.
In a separate bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Fold 1/4 of the egg whites into the chocolate mixture using a large metal spoon with a cutting motion (this helps prevent the egg whites from deflating too much), then fold in the remaining egg whites in the same way.
Whip the cream until you have soft peaks and fold it into the chocolate mixture until everything is combined.
Divide the mousse among individual dishes, then cover and chill for at least 3 and up to 24 hours.
You can also freeze chocolate mousse; it makes a nice little semifreddo dessert. Remove it from the freezer about 20 minutes before serving.