I was looking to make a special weekend dessert but I wanted to make good use of what I had in the pantry already. What’s more perfect than a simple, rich — yet light chocolate mousse? Not much.
I read through quite a few mousse variations, but ultimately I had to go with the most basic. I stumbled upon the Elizabeth David version, which has inspired me to look into adding a David cookbook to my non-existent Australian library.
(adapted from Elizabeth David’s recipe)
2 large eggs
60 grams dark chocolate
2 teaspoons sugar
- Break chocolate into pieces and put in the top of a double boiler and melt over the simmering water. When the chocolate is almost fully melted, turn the heat off.
- Separate the egg whites and yolks. Beat the egg whites until soft peaks form. Whisk in the sugar.
- Mix the egg yolks quickly into the melted chocolate until combined. Gently whisk in a third of the egg white. Fold in the rest of the egg white very gently as well. Be careful not to overmix.
- Pour into ramekins and refrigerate for at least 4 hours, until set.
Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.
3 ingredients? 4 steps? Chocolate perfection? I mean, how could you not?
It went over well with Mr. F too. It was the perfect end to a fun Saturday night. And you know it’s good when you want to break the rules and eat it in bed.
TMI? Just saying…