Ingredients
200 g dark chocolate (75% cocoa solids), broken into pieces120 ml warm water3 large eggs, separated40 g golden caster sugar
Method
- Place the broken-up chocolate and warm water in a bain Marie.
- Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.
- Remove from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes.
- Stir the egg yolks into the chocolate. Then give it another good mix with a wooden spoon.
- In a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
- Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.
- Divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.