Chocolate mousse ‘Maman Blanc’
Recipe from Kitchen Secrets by Raymond Blanc.
This is the lightest, most delicious chocolate mousse I have ever tasted – melt in the mouth, instantly gratifying and inexpensive to make. Simplicity is the essence. Such is the genius of Maman Blanc.
Preparation: 20 mins, plus 6 hours chilling.
Special equipment: Electric mixer.
|165g||Good-quality dark chocolate (at least 70 per cent cocoa solids), roughly chopped|
|8||Organic/free-range medium egg whites|
|1/4 tsp||Lemon juice|
Prepare half a day in advance and refrigerate to set.
To make the chocolate mousse
Melt the chopped chocolate in a large heatproof bowl over a pan of simmering water (*1). In the clean, dry bowl of an electric mixer, whisk the egg whites with the lemon juice on a medium speed, until they form soft peaks. Then switch to high speed and gradually whisk in the sugar (*2). Continue to whisk until you reach firm peaks. Take a third of the egg whites and briskly whisk them into the hot melted chocolate (*3), then immediately fold in the remaining egg whites using a large spatula (*4).
Pour the mousse into individual serving bowls or glasses and leave to set in the fridge for a minimum of 6 hours before serving (*5).
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.