September 27, 2015 by dgarnett2013
Chocolate Mousse: Rory O’Connell masterclass
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.