Good Food by Anneka Manning was given to me as a gift many years ago, and has proven to be one of my favourite cook books, due to its easy to follow, reproducible recipes. I’ve been making this chocolate mousse recipe for at least the last ten years and it never fails to impress.
250g Good quality dark chocolate (I use Plaistowe Dark Cooking chocolate, irritating that it comes in 200g, but I make it up with a small block of dark chocolate like Whittakers. Don’t use 70% chocolate because your mousse will be too rich.) Finely chopped. (Line the chopping board with some baking paper, as it’ll make cleaning up easier.)
80mls (1/3 cup) freshly made strong black coffee (I use a little stovetop, please do not use ghastly instant, it is not real coffee).
3 eggs, separated
2 tbs castor sugar
3/4 cup thickened cream (I use Bulla 35% milk fat)
1. Place chopped chocolate in a large glass bowl and pour the coffee over. Stand 1 minute and then stir until the chocolate melts. Then zap it in the microwave for 20 seconds to remove any lumps of unmelted chocolate.
2. Add the egg yolks to the chocolate mixture and mix with a metallic spoon until combined.
3. Whisk the egg whites with electric beaters or hand whisk until soft peaks form (ensure your bowl and whisks are clean and dry). Sprinkle the castor sugar over the egg whites and whisk until thick and glossy. Use a metal spoon to fold a large spoonful of the egg white mixture until well combined. Fold in the remaining egg whites.
4. Use electric beaters or a hand whisk to beat the cream, until soft peaks form. Fold into the chocolate mixture until well combined.
5. I leave the mixture in the glass bowl, but you can spoon the mixture into eight, 1/2 cup individual glasses or dishes. Cover with plastic wrap and place in the fridge for at least 2 hours before serving (I leave the mousse in the fridge overnight).
6. Serve with raspberries, or other berries and double cream or ice cream on the side if desired.