Recipe of the Month: Chocolate Mousse
Presented in the beautiful Maxwell & Williams Eucalyptus Bloom cup and saucer – the perfect Valentine's Day recipe!
Ingredients:
- 180g 50% chocolate
- 6 eggs, separated
- 70g caster sugar
- 1 pinch salt
- Vanilla extract
Method:
- Melt the chocolate in a bain-marie and let it cool slightly. (We have used a glass bowl over a saucepan).
- In a bowl, beat the caster sugar and 4 egg yolks until pale, frothy, and doubled in size.
- In a separate bowl, beat the egg whites until firm peaks form.
- Gently mix the cooled melted chocolate with the egg yolk mixture. The mixture will be thick.
- Fold in one-quarter of the egg whites to loosen the mixture.
- Carefully fold in the remaining egg whites until fully incorporated.
- Spoon the mousse into 6 ramekins (or Eucalyptus Bloom cups) and refrigerate overnight for a perfect set.
Enjoy a rich, velvety chocolate mousse, perfect for a special occasion!
