Ingredients (makes 4):
- 200g of dark chocolate (75-85% cocoa solids)
- 120ml of warm water
- 3 large eggs – separated
- 40g of golden caster sugar
Start by melting the chocolate in with the water. You do this by getting a pan and bringing about 2 inches of water to the boil then reducing to a simmer. Then get a glass bowl that’s big enough to sit over the pan but not touching the water. Place the chocolate and water in the bowl and reduce the heat on the pan to the minimum and stir the chocolate and water until melted and consistent.
Once fully melted, remove the bowl from the pan and place it to one side to cool for 2-3 minutes. Separate the egg whites from the yoks, and stir the egg yolks into the chocolate with a wooden spoon.
In a separate bowl whisk the egg whites until soft peaks hold, then whisk in the sugar a little at a time until it’s all mixed in and the mixture is white and glossy.
Using a normal spoon, take a spoonful of the egg white mixture and stir it into the chocolate mixture. Slowly fold the rest of the egg whites into the chocolate a few spoonfuls at a time. Be gentle when you’re doing this as it will keep the mixture light and airy.
Once all the egg whites have been combined with the chocolate mixture and the whole mix is lovely and consistent, divide it between ramekins or serving glasses and then cover them with cling film and chill for a couple of hours.
You can have the mousse with some fruit or cream or just enjoy them on their own!
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