This chocolate mousse recipe is courtesy of Bill Granger and is the most insanely rich chocolate mousse ever. Infact it serves 6 and uses almost half a kilo of dark chocolate. Madness! Yet it’s so damn good, especially when I go heavy handed on the obligatory splash of brandy… On top of that, the fresh rasberries and the whipped cream with a splash of orange blossom water, lighten and contrast the chocolate making it infinitely easier to keep on devouring. Bill serves his in coffee cups, which makes sense, but I only had old mismatched tea cups and that worked fine for me. Enjoy! Oh and if you want another great chocolate mousse try this one. It here on Growling belly and very very popular.
450g 70 Per Cent Dark Chocolate, (100g broken up, 50g extra grated or curled to serve). Spoon into individual dishes and refrigerate for at least 2 hours. If you like the mousse soft, take it out of the refrigerator and let it warm to room temperature before serving. Decorate with fresh rasberries and a dollop of whipped double cream with a splash of orange blossom water. Should make 6 cups, but you can easily stretch to 8 by using smaller espresso cups. It’s rich! a generous swig of brandy 50 ml water 5 egg whites 4 egg yolks 300 ml Double Cream
Break up the chocolate in a bowl over hot water, and gently melt
- Place the chocolate, brandy and water in a heatproof bowl over a pan of simmering water. When the chocolate has melted, stir until combined, remove from the heat, and allow to cool slightly.
- Blend the egg yolks one by one into the chocolate mixture. and whisk until thick and creamy.
- Whip the cream in a bowl until stiff. Gently fold into the chocolate mixture until combined, taking care not to over mix. Whisk the egg whites until stiff, and gently fold into the chocolate mixture in two batches