Maman Blanc’s Chocolate Mousse with Raymond Blanc

Preparation time: 20 minutes

Serves 4

Ingredients:

For the Chocolate Mousse:

• 165g dark chocolate (at least 70% cocoa solids), chopped
  
• 240g egg whites (organic, free-range, lion stamped)
  
• 1 squeeze lemon juice
  
• 20g caster sugar (about 4 tsp)

For the Chocolate Sauce (optional):

• 150ml water
  
• 100g dark chocolate (70% cocoa solids), chopped

Garnish (optional):

• Roasted pistachios, crushed
  
• Chocolate crumble sprinkles
  
• Simple chocolate sauce

Method

1. Melt the chopped chocolate in a large bowl over a simmering pan of water.
   
2. In the bowl of an electric mixer, whisk the egg whites and lemon juice on medium speed until soft peaks form.
   
3. Increase to high speed and whisk in the caster sugar until firm peaks form.
   
4. Take one-third of the egg whites and briskly whisk into the melted chocolate.
   
5. Immediately fold in the remaining egg whites gently with a large spatula.
   
6. Pour the mixture into serving bowls or individual glasses. Refrigerate for at least 6 hours to set.

To make the chocolate sauce:

1. In a medium saucepan, bring the water to a boil.
   
2. Remove from heat, stir in the chopped chocolate, and continue stirring until smooth.

Variations:

• Hot Chocolate Mousse: Bake the mousse at 200°C for 3 minutes. Simple and delicious!
  
• Mousse Cake: Use a 22cm tart ring, place a piece of sponge cake at the bottom, fill with mousse, and refrigerate overnight for a lovely chocolate mousse cake.