Recipe: 3 Ingredient Chocolate Mousse

With only three ingredients, this recipe for chocolate mousse is quite simple and very quick to make. The only issue is it needs a few hours in the fridge after making in order to set properly. You can also add a bit of essence (vanilla, lemon or whatever takes your fancy!) or a few teaspoons of liqueur to add an alcoholic twist!

The three basic ingredients are:

85g Dark Chocolate (at least 60% cocoa solids)
4 Medium Eggs
20g Caster Sugar


Instructions:

  1. Break the chocolate into squares in a heatproof bowl over a pan of boiling hot water (once boiled turn the hob to simmer so that the chocolate doesn’t burn)
  2. Grab two bowls and one by one break the eggs and separate the yolk from the white, the whites are the bits you need for this recipe. If any of the egg whites get contaminated by yolk the recipe won’t work! This is why it is better to do one egg at a time in different bowls. Use three bowls if necessary.
  3. Whisk the egg whites in a large clean bowl until they form soft peaks. Glass or Metal bowls are best but I did actually use a plastic bowl and it worked just fine. The trick is to make sure there is no grease or dirt that may interfere with the whisking process.
  4. Add the sugar and whisk with the egg whites until firm peaks form. This is when you should be able to tip the bowl over your head without anything sliding out!
  5. When the chocolate has melted remove from the heat. Whisk 1/3 of the egg whites into the bowl with the chocolate until fully mixed in.
  6. Fold the rest of the egg whites into the mixture using a spatula until well combined. Once it is all mixed in stop folding to prevent over-mixing
  7. Separate the mixture into bowls, ramekins or even cocktail glasses and chill in the fridge for 2-3 hours. If you put the mixture into one big dish allow up to double the chilling time to let it set.
  8. Decorate in any way you like. For mine I wiped fresh lemon juice around the edges of the ramekins and stuck on sprinkles and other decorations.

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