We wanted a sumptuous desert that would bring you a bit closer to your loved one, Lady and the Tramp style! So this chocolate mousse à deux should do the trick. Inspired by a Jamie Oliver recipe we have added a bit of theatre with shards of Crunchie and Flake amongst the raspberries for a little extra love. If you want to add alcohol you can add 75ml of your chosen drink (we would suggest Grand Marnier or Amaretto). So now all you need is two spoons!
What You’ll Need
8 large eggs (separated)
300g good quality dark chocolate (at least 70% cocoa solids)
300ml double cream
2 tablespoons cocoa powder
100g caster sugar
Chocolate Flake, raspberries, Crunchie Bars or other treats to decorate
- Place the chocolate and a pinch of sea salt into a large heatproof bowl and place over a pan of steaming water. Be sure that the bowl doesn’t touch the water. Place on a low heat and allow the chocolate to melt.
- Add the sugar to the egg yolks & mix by hand for a few seconds until creamy.
- Using a hand mixer whisk the egg whites with a pinch of salt until they form beautiful stiff peaks. They are ready when you could put the bowl upside down over your head!
- Take the melted chocolate off the pan and add in the egg yolk mixture plus the cocoa powder.
- Whip the cream until it is barely whipped (just a little thick) and add to the chocolate mixture too. Carefully fold it in until it is mixed through.
- Now add the egg whites (a third at a time) into the chocolate mixture. Use a metal spoon to fold it in a figure of eight motion until it is fully mixed. You want to retain as much air as possible for a light mousse so take your time as you don’t want any streaky egg white left.
- Pour the mixture into your sharing bowl or mini coffee cups or whatever vestibule you like. Pop in the fridge for at least 2 hours but preferably overnight to set.
- Once it has set decorate to your hearts content. We used raspberries, Crunchie bars and Flake.
- Bon Appetite!
Enjoy with a glass of Chambord black raspberry liqueur
This mousse can be made a couple of days in advance if kept refrigerated