Chocolate Mousse

I learnt how to make chocolate mousse from 'Cooking in a Bedsit' by Katherime Whitehorne, as a student, eons ago. Since then I 've seen lots of different and often more complicated ways to achieve it but this is still the recipe.

You only have to remember just one egg and 2oz/50 g of dark chocolate per person and you can make it for any number. It is also easy.

I put raspberries in last night as a seasonal variation because we have suddenly got so many on the allotment and chocolate and raspberries is a wonderful combination - see Brownies.



Chocolate Mousse

for 4 but as above

200g dark chocolate - I use half Bournville and half a more serious one because all very dark makes it bitter to our taste
4 eggs separated

1. Melt the chocolate in a bowl over a saucepan of water which is gently simmering. Don't let the bowl touch the water.
2. Beat the egg whites till stiff.
3. As soon as the chocolate is runny, take the bowl off and let it cool for a few seconds.
4. Then stir in the yolks briskly.
5. Now add a spoonful of egg white to the chocolate to loosen the mixture and then fold all the stiff whites in.
6. Fold in thoroughly. This takes a little time but keep going until all the flecks of white have gone. The mixture may seem rather liquid now but that's alright.
7. Pour into 4 glass dishes or cups or wine glasses.
8. Let it set for a minimum of 2 hours and overnight if you want.
9. if you want to add raspberries, just put a few in the bottom of the bowl and then a few on top for decoration.