It’s time to use up those egg whites!
Chocolate mousse is something I remember my mum making when I was very little, whenever my parents had dinner parties (80s-tastic!). I was allowed to lick the bowl
I recommend using a good quality chocolate (70% plus) as it will make a difference to the overall taste.
- serves 2 greedy people
100g dark chocolate
glug of double cream
tablespoon vanilla extract (mine still tastes of rum, which was a good thing here)
a shot of strong coffee (I used what was left in our cafetière that morning)
2 eggs whites
6 teaspoons caster sugar
Combine the chocolate, double cream, vanilla and coffee in a heatproof bowl.
Melt the chocolate and above ingredients over a pan of simmering water. The water shouldn’t touch the bottom of the bowl – you don’t want the chocolate to overheat.
Meanwhile, start whisking the egg whites in a large clean bowl. This won’t take too long if you have an electric whisk, but it took me about 7 minutes to get them just right by hand.
When your whites have formed stiff peaks start to incorporate the sugar, one teaspoon at a time, whisking between each addition.
When the chocolate has cooled slightly and the egg whites are ready, it’s time to start combining the mousse.
Using a metal spoon (so you don’t loose all those lovely bubbles) place 1/3 of the egg whites into the chocolate bowl and stir through in a figure of eight.
Once this third has been combined, stir through a tablespoon at a time until all the egg whites have been used. Try not to over-mix.
Pour into serving dishes and refrigerate for at least two hours before serving.
Optional: serve at 10pm after your husband has rocked your teething baby to sleep.
How do you use your egg whites? Feel free to leave a comment below