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.

761 Chocolate Mousse Portrait MAIN Image

 

Ingredients Required

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
20g Caster sugar

Cooking Method

Planning ahead

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).

To finish

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).

 

120 154 KS Paperback

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.