RAYMOND BLANC'S CHOCOLATE MOUSSE

This week has been chocolate mousse week in my house much to the delight of my two little tasters.  I wanted to try and find a recipe that was easy, quick and above all else delicious.  My first choice was to try a recipe without eggs as I am always hesitant to use raw eggs when cooking for other people.  The worst result I had was a combination of mascarpone and melted chocolate.  It was thick, almost solid, and just too heavy.  Not an air bubble in sight.   I then went to the other extreme and tried the traditional method using butter, eggs and chocolate.  The result was good but it wasn’t quick and it was still a bit too heavy for me.  My last attempt was Raymond Blanc’s version which only uses 4 ingredients – egg whites, chocolate, a small amount of sugar and a drop of lemon juice.  It was super quick and after only 10 minutes in the fridge it was the perfect consistency.  It is light, deliciously tasty and not too heavy on the calories.  Perfect.  You have to make sure that your chocolate is completely melted before stirring into the egg white mixture and if you follow Raymond’s instructions the chocolate should not seize when mixed with the egg whites.  I used half the quantity (4 egg whites) and managed to get 3 of these espresso cups. This is not an overly sweet mousse – using only 20g of caster sugar to 4 eggs but both I and the kids loved it.  Hubby didn’t get a look in but with Valentine’s Day just round the corner I’m sure I can rustle up another batch.

 

To find Raymond Blanc's recipe and instructions - click here

 

 

Written by : Angela Darroch