Sarah's Chocolate Mousse
Photography by Sarah Tuck.
Makes: 6
INGREDIENTS
200g 70 per cent dark chocolate, chopped
1 tablespoon butter
2 eggs, separated
2 tablespoons caster sugar
2 tablespoons your favourite spirit or liqueur (I like to use whiskey or Armagnac)
1 cup cream (whipping cream)
½ cup Valhrona chocolate balls to decorate (optional)
METHOD
Put the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until melted and smooth, taking care that the base of the bowl doesn’t touch the water. Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate. While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold a third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
Plop into serving glasses and chill for 3 hours (or up to overnight) before serving. Sit at room temperature for 10 minutes before serving sprinkled with chocolate balls.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!