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This is essentially a very light but rich chocolate mousse recipe with an interesting texture
Melt the chocolate in a double boiler or in a bowl over boiling water till melted
Add Icing Sugar to cream and whip cream until thick with soft peaks
Mix some of the cream into the melted chocolate to loosen the texture of the chocolate and then add chocolate to cream, mixing well.
Add the Cocoa Powder to the chocolate/cream mixture and continue to mix until fully incorporated, but do not overbeat cream.
Whisk in dissolved gelatin so it is evenly distributed.
Beat egg whites in bowl until stiff but not dry
Using a spoon, gently fold the egg whites into the chocolate cream mixture
If serving in small glasses, transfer the mixture to the glasses before refrigerating otherwise place bowl into refrigerator
Allow mixture to set for between 1 and a half and 2 hours.
Prior to serving, blitz berries into a liquid mixture, adding a little icing sugar to taste. (note it is best to keep the fruit rather tart)
Serve the chocolate whisper with the blitzed berry mixture and garnish with a mint sprig.
I usually plan to use the yolks to make a bernaise sauce or custard
This is fairly rich, don't push the boundaries, two icecream scoops with a tart berry sauce is sufficient, better to be begging for more than regretting over indulgence by far
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