This recipe for chocolate mousse comes from Raymond Blanc. Having watched his Kitchen Secrets television series I decided to make up the recipe, and I have to say, it is so easy to make and ssssoooooo delicious!
Let me know how you get on.
You will not need a large serving as this is really rich, so don’t be too tempted to spoon too much of the chocolate mousse into each glass.
Melt the chocolate in a bowl over a pan of simmering water. Do not let the bowl touch the water. Once melted leave to cool whilst you whisk the eggs.
In a clean dry bowl whisk the egg whites and lemon juice until doubled in size.
Switch to a higher speed and gradually whisk in the sugar.
Whisk until you get firm peaks.
Take a third of the egg mixture and slowly fold it into the chocolate. This will help loosen the chocolate and make it easier to mix in the remaining egg whites without losing too much air. Fold in the remaining egg whites until all is combined.
Spoon into glasses or shallow bowls and place into the fridge for about 6 hours or overnight until set.
Remove from the fridge about 30 minutes before serving and spoon over fresh raspberries and pouring cream, or grate some extra dark chocolate on top.