Chocolate Mousse has a very special place in my family. On our first family trip to Europe we found a lovely little restaurant in Paris serving only a few very traditional, simple dishes. The food was spectacular and each dish came in a huge big pot for you to spoon out however much you fancied. We ordered the chocolate mousse for dessert and it came in a huge, HUGE, great big bowl. There would have been enough to serve 20 people. Now this is a dangerous situation for most chocolate-loving people, and we all ate more than necessary I’m sure, however, dad proceeded to finish. Off. The. Bowl…. and henceforth gets mercilessly teased about chocolate mousse.
So this recipe is for you dad. It is tried and tested, light, fluffy and rich, and I would argue a very good replica of what we ate that night in Paris. The recipe comes from a ‘Chocolate Lovers’ cookbook I found on my mum’s bookshelf and I really can’t fault it.
It’s also insanely easy with literally only 4 ingredients!
- 150 grams 70% dark chocolate
- 5 free-range / organic egg whites
- 3/4 cup whipping cream
- 3 tsp cocoa powder
Break the chocolate into pieces and melt it in a heatproof bowl placed over a saucepan of gently simmering water. Leave to cool slightly.
Whip the cream firm. Whisk the egg whites until they form soft peaks. Fold in the melted chocolate, then fold the whipped cream in.
Place in one large bowl, or individual cups. When set (after a couple of hours) dust with cocoa powder to serve.