A fabulous simple recipe which is scrummy on its own, with raspberries or a dollop of whipped cream. We made this at our first cookery workshops – the end result was am-aze-ing!
This recipe serves 6, and contains raw eggs.
Taken from the River Cottage Family cookbook (Hugh Fearnley-Whittingstall)
100g dark chocolate
100g milk chocolate
75g unsalted butter
2 tsp vanilla extract
4 free range eggs
25g caster sugar
- Pour a few centimetres depth of water into a saucepan. Set it onto the hob and switch the heat to medium. Bring the water to simmering point then turn it off.
- Meanwhile break the chocolate into pieces and cut the butter into small cubes. Put both the chocolate and butter into a mixing bowl and carefully place the bowl onto the saucepan of water.
- Stir it from time to time with a wooden spoon. When the chocolate and butter have just melted, take the bowl off the pan (oven gloves on – it will be hot) and put it on the worktop to cool.
- Stir in the vanilla extract
- Separate the eggs, putting the yolks into one bowl and the whites into another. Add the caster sugar to the yolks and beat them together with the chocolate and butter.
- Now using a rotary whisk or electric mixer, whisk the egg whites until they are stiff enough to make mountains when you raise the whisk.
- Take a tablespoon of fluffy egg mixture and whisk this into the chocolate mixture. Now put the whisk down and using the tablespoon fold the rest of the egg whites in very gently. This might take a long time but keep turning the spoon over and over like a paddle. Spoon the mousse into individual ramekins or sundae dishes, or a big bowl and put it into the fridge to set. They will be ready in a few hours.