Chocolate Mousse

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September 27, 2015 by dgarnett2013

Chocolate Mousse: Rory O’Connell masterclass

chocmousse2

Makes 10 small portions

  • 225g best quality chocolate, about 54% cocoa (70% is too bitter for mousse)
  • 15g butter
  • 150ml water
  • 1 tab strong coffee, rum or Grand Marnier
  • 6 small or 4 large eggs, separated

 

Break the chocolate into small pieces and put into a bowl with the butter, water and coffee. Place the bowl over a saucepan of gently simmering water, and stir occasionally until the chocolate is melted and smooth.

Remove from the heat and allow to cool for 2 mins. Add the egg yolks and mix eel. It will cool and thicken.

Whisk the egg whites until stiff and then fold into the chocolate mix.

Now beat the mixture for 5- 6 minutes! Yes, it’s true. The beating in of the egg whites gives you a really smooth and silky mousse when it is set.

Put the mousse into the serving dish of your choice. I like to use espresso cups or little glasses so you can serve individual portions.

Allow to set in a fridge for at least 3 hours or overnight.

Serve with a little pouring cream. Fresh raspberries or strawberries are delicious with the mousse.

Made for lunch with Jo & Greg, Poppy & Johnny, the day I laid out the new plans for the terrace and front border.

gardenplan2 gardenplan1

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