Elizabeth David's chocolate mousse recipe
This recipe is incredibly simple but fail-safe. For extra interest you could add a dash of rum or, instead of water, the chocolate can be melted in a tablespoon of black coffee.
Ingredients
- 4 eggs
- 120 g plain or vanilla chocolate
- 4 tbsp water
- 4 eggs
- 4.2 oz plain or vanilla chocolate
- 4 tbsp water
- 4 eggs
- 4.2 oz plain or vanilla chocolate
- 4 tbsp water
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Melt the chocolate in a thick pan over a low flame with a tablespoon of water. A tablespoon of rum added will do no harm.
- Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks.
- Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom.
- Put the mousse into a soufflé dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set.
- Unless in a hurry, don't put it on ice, as this tends to make it too hard.
Taken from At Elizabeth David's Table: Her Very Best Everyday Recipes. Michael Joseph Hardback/ Published by Penguin.
Most Recent
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature