Chocolate Velvet Mousse
Ingredients
150g dark chocolate
3 eggs, separated
1 egg white
75g unsalted butter, cubed
2 tsp vanilla extract
Pinch salt
Melted plain chocolate,
to decorate
Serves six
Keeps for one week, covered in the fridge.
1Melt the chocolate. While still hot, beat in the egg yolks, one at a time. Stir in the butter and when the mixture is smooth, add the vanilla extract.
2 Whisk all 4 egg whites with a pinch of salt until the whites form stiff peaks. Fold a heaped spoonful of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites.
3 Turn the mixture into the dish and chill it is set (about 4 hours)
4To serve, warm a serving spoon in hot water and then dip the spoon the mousse and make an oval-shaped scoop. Put scoops round side up on the plate, to decorate pipe lines of melted chocolate on top using a tooth pick to pull it into a pattern.
Ingredients
150g dark chocolate
3 eggs, separated
1 egg white
75g unsalted butter, cubed
2 tsp vanilla extract
Pinch salt
Melted plain chocolate,
to decorate
Serves six
Keeps for one week, covered in the fridge.
1Melt the chocolate. While still hot, beat in the egg yolks, one at a time. Stir in the butter and when the mixture is smooth, add the vanilla extract.
2 Whisk all 4 egg whites with a pinch of salt until the whites form stiff peaks. Fold a heaped spoonful of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites.
3 Turn the mixture into the dish and chill it is set (about 4 hours)
4To serve, warm a serving spoon in hot water and then dip the spoon the mousse and make an oval-shaped scoop. Put scoops round side up on the plate, to decorate pipe lines of melted chocolate on top using a tooth pick to pull it into a pattern.
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