This recipe came from my mother. It uses raw eggs although the melted chocolate may cook them a bit. Still, if raw eggs are suspicious in your country, I would not advise it. I am just celebrating as they are now approved in Britain, if you are using lion stamped eggs. It's been ages since I've been allowed to cook this..
For each person:
Plus, for 4 people:
(see notes below)
1 dessert spoon sugar (10ml)
1 teaspoon butter (5ml)
half teaspoon instant coffee (2.5 ml)
whisk white of egg
cool until set
- Put the chocolate, butter and sugar into a bowl and .
- into two bowls. Take the melted chocolate off the heat and mix the egg yolks and the instant coffee with the rest of the ingredients.
- until they make firm peaks. Carefully fold the other ingredients into the egg whites, using a metal spoon. Try not to knock out too much air.
- Spoon the mixture into small individual bowls. Put in the fridge to set. You can leave it for 24 hours if you want - very useful for making it ahead of time.
- My mother always put a dollop of cream and some broken up chocolate flake on top (see picture). If you can't find chocolate flake, then grate some chocolate, or use chocolate bits, or just don't bother!
- Yes, it does need three mixing bowls to make. Sorry! You need one bowl for melting the chocolate and I think two bowls for separating the eggs. Don't separate the eggs by putting the yolks into the chocolate while it's being melted, or you'll end up with scrambled egg - not good!
- In the ingredients, there is a list of fiddly little stuff, a bit of butter, sugar and instant coffee. The original recipe had them in, and it was for 4 people. I refuse to break them down to how much per person! I have tried making the mousse with just chocolate and egg, and it worked and tasted fine. But the texture was different and the taste slightly so. So you can leave them out, but maybe there is a point to them.
© Jo Edkins 2016 -