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Chocolate mousse with nibs on
- Start by separating the 3 eggs into a bowl and keeping the whites to one side for later. Whisk the egg yolks and sugar together until pale and fluffy. Add in cornflower.
- Put the milk in a medium sized saucepan on the heat and add the cocoa powder. Bring the milk to boiling point before you switch off the heat.
- Next make sure that you pour the chocolate milk very slowly into the egg mixture, whisking continuously.
- Put the mixture back onto the heat in a clean saucepan and whisk the mixture further until it thickens. When you've achieved a creamy texture, remove from the heat, put into a new bowl and allow to cool in the fridge. It should take between 45 min to 1 hour to cool completely. Make sure you cover the mixture with clingfilm.
- Chop up the chocolate and melt very slowly - either in the microwave or using a bowl over a saucepan of simmering water. Make sure the water is only just boiling as if the heat is too hot, it will spoil the chocolate and make it very difficult to use.
- To ensure you get a light and fluffy mousse texture it must contain the whipped up egg-whites. Put the egg whites from earlier into a clean bowl. Whisk briskly, adding in a dash of lemon juice, salt and the icing sugar (a tablespoon at a time). Cary on whisking until the mixture stiffens and doesn't fall off the back of a spoon.
- Finally, combine the chilled chocolate mixture and the egg whites. It is easiest if you add in a spoon of the egg whites first and fold together, and then slowly add the rest. Try not to over-stir so that the mousse retains as much air as possible. For a more indulgent version, you can also add some whipped up double cream at this point.
- Divide the mixture into serving bowls (we like to use wine glasses here for a grown up version of this mousse). and chill the mousse for 2-3 hours.
- When ready to eat, this mousse can be decorated with various toppings - we like some grated orange zest, mint leaves or chocolate nibs like Rachel used in her mousse recipe.
Please note, as this receipe contains fresh egg whites it should be eaten within 24 hours.
- 250ml full fat milk
- 3 egg yolks
- 50g/2oz caster sugar
- 20g cornflower
- 1 large tbsp cocoa powder
- 160g good quality dark chocolate
- 3 free-range egg whites
- dash of lemon juice
- 60g icing sugar
- salt (pinch)
- 200ml double cream
- Decorative items to serve - (eg mint, orange zest, chocolate shavings)