Cyrille’s Rich Chocolate Mousse
This is a very rich and dense chocolate mousse and best served in smaller portions for enjoyability. Raspberries are served to cut through this richness as well. Espresso and instant coffee both produce the same flavour profile so feel free to use whatever you have in the cupboard.
½ cup (125ml) pure cream
300g dark chocolate (70%) finely chopped
1 tablespoon strong espresso
1 teaspoon vanilla extract
5 egg whites
1/3 cup (80g) caster sugar
3 egg yolks
Fresh raspberries, to serve
Set the cream, chocolate, coffee and vanilla over a bain-marie. Cook, stirring occasionally until chocolate is melted and mixture is smooth. Remove and set aside to cool slightly.
Place the egg whites and 2 tablespoons of the caster sugar into the bowl of an electric mixer. Whisk until stiff peaks form.
Set the egg yolks and remaining caster sugar over the same bain-marie. Whisk until the mixture is pale and thick. Fold into the chocolate mixture.
Gently fold a third of the egg white mixture into the chocolate mixture until just combined. Fold the remaining egg white into the mixture and spoon into 6 serving glasses.
Chill in the fridge for 1 hour or until set. Top with the fresh raspberries, to serve.
TIP: For a great flavour use a quality dark chocolate.