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Monday
Apr122010

My Nanna's Chocolate Mousse Recipe

This mousse has a rich, thick and creamy texture. Due to the absence of sugar be sure to use good quality chocolate that you would otherwise love on its own. I suggest using chocolate that is no more than 70% cocoa and watch the coffee amount closely if using the darker chocolate. I added a tbsp of kirsch which combined very well too.

"She used to make it at the Fiddlers Three French restaurant in Cremorne which she owned with her husband for many years"– Maya Catsanis.


Pictured: My Nanna’s Chocolate Mousse Recipe

6 organic eggs, separated
8 oz (225g) dark chocolate (at least 60% cocoa)
1 large tsp of coffee (made - espresso or instant)
1 large tsp of vanilla extract
4 tbsp water

Beat egg whites until stiff and frothy.
Beat egg yolks and vanilla for a few minutes until pale yellow and thick.
Melt chocolate, water and coffee in top of double boiler then let it cool – otherwise the eggs will cook when mixing.
Mix chocolate and egg yolk mixture first, then gently fold in egg whites.
Pour into ramekins and allow to set in the fridge for a few hours.

Serve with fresh cream.

Serves 6