Classic Chocolate Mousse
- 100g Bittersweet Chocolate, chopped into small pieces
- 2 Eggs, yolks separated
- 2 tsp Brandy (optional)
- 50g Unsalted Butter, melted
- 2 tsp Caster Sugar
How to Make Ganache
To melt the chocolate, put the pieces in a heatproof bowl and place over a saucepan of gently simmering water.
Remove the bowl and beat in the egg yolks, one at a time. Add the brandy and butter. Stir until the mixture is glossy and smooth. Set aside.
In another bowl, beat the egg whites until soft peaks form. Add the sugar and beat until the sugar has dissolved.
Fold the egg whites through the chocolate mixture. Spoon the mixture into 4 small serving dishes (or 100ml capacity).Chill for one hour.
Allow the mousse to come to room temperature before serving. This mousse is delicious and very rich and can be made the day before serving. Orange zest sprinkled on top is a nice addition.
Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.