Chocolate Mousse

I've never been a huge fan of mousse but since having it at Woodenheads in their dessert lasagna I've had such an urge to try making it. While at home I made it one of my goals to make a delicious chocolate mousse.

The first recipe I tried I wasn't too fond of. I used milk chocolate and vanilla extract (which I later regretted) and didn't really like the result. It didn't have the exact flavour and texture I was aiming for so I decided to try again. I think part of the problem was that I used cream so I knew that with my second attempt I would omit this. I decided to try a more trustworthy recipe - one of Laura Calder's.

THIS mousse was lovely. It had a wonderfully rich, chocolate flavour and the airy texture of mousse I was searching for. Each spoonful of soft bubbles was like biting into a chocolatey cloud. I brought it to a friend's and we enjoyed it along with some strawberries.

If you're looking for a great mousse recipe, I would highly reccomend this one. It's really fast and easy to make and doesn't take many ingredients (no cream)!

Chocolate Mousse

(adapted from: Laura Calder's Chocolate Mousse)

5 ounces dark chocolate (you can also use bittersweet)

4 egg whites

2 egg yolks

3 tbsp sugar

Set a pot of water to boil. Melt the chocolate in a bowl set over the pot.

Beat the egg whites to soft peaks, add the sugar one tbsp at a time and continue beating until you form stiff peaks.

Whisk the yolks, and then whisk the chocolate into them.

Fold a large spoonful of the egg whites into the chocolate. Next pour the chocolate into the whites and fold gently to combine everything together.

Pour the mousse into serving bowl(s). Refrigerate at least 2 hours before serving.