3 Ingredient Dark Chocolate Mousse

Can I introduce you to something? Meet the chocolate mousse that changed my life.

I should probably apologize for introducing you before you've had a chance to burn off those extra holiday pounds, but this mousse is so good, you really must meet. Three ingredients that are in your house right now. Chocolate. Sugar. Eggs. Together. That is my friend 3 ingredient mousse. Too good to be true, right? Well, unfortunately for your waistline and skinny jeans, I speak the truth. This little mousse is one of the best things that's happened to me in February. It's simply life changing. Never again will I fall short when I have a last-minute dinner guest with this simple recipe in my back pocket. It's simple and quick but really packs a chocolatey punch. If heaven had a flavor it would be the light fluffy chocolatey clouds of this mousse. Try it and you too will be a believer.

3 Ingredient Dark Chocolate Mousse (adapted from Delia Smith)

  • 7 oz dark chocolate (70% cocoa suggested, though most chocolates will work, I prefer Green & Blacks chocolate bars)

  • 3 large eggs separated

  • 1 1/2 oz fine sugar

  • 4 fl oz warm water

Simmer a saucepan of water or preheat your double boiler. Break the chocolate into pieces and place broken-up chocolate and 4 fl oz (120 ml) or warm water in a large heatproof bowl, and place over your double boiler. Make sure your bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.

Now remove it from the heat and give it a good stir until it's smooth and glossy, let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.

Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse into serving glasses and chill for at least 2 hours, covered with saran wrap. You can serve with whipped cream or enjoy the mousse alone!

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