Belgian Chocolate Mousse
By Chef Samantha Lhoas
For 2 People
30 Mins
Allergens:
Eggs, Milk
Utensils & Essentials
2 large bowls, whisk (preferably electric), small ramekins or glasses, cling film, microwave and microwave-safe bowl.
Eggs, Milk
Ingredients:
- 4 eggs (room temperature)
- 40g of caster sugar
- 120g dark chocolate, high quality
- pinch of salt
How to make
Belgian Chocolate Mousse
To melt the chocolate, break it into cubes and place them in a bowl in the microwave for 30 second intervals, stirring in between. Alternatively, you can melt them using the bain marie method on the stove by placing the bowl on top of a saucepan full of boiling water, making sure the water's surface doesn't touch the bowl.
Stir the chocolate until the texture is smooth, then leave to cool slightly so that it is less fluid and more gloopy, then set aside.
In another bowl, separate out the egg yolks from the whites, ensuring there is no yolk left in the whites. Keep the whites and yolks in two separate bowls.
Add a pinch of salt to the whites, then whisk vigourously until they form stiff, fluffy peaks.
Add the egg yolks and sugar to the melted chocolate, folding them in so that they are fully mixed.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Using a clean spoon, incorporate the stiff whites into the chocolate mixture. Do so slowly and gently, one spoon at a time, to ensure that the eggs don't lose their fluffiness. This is the most important part of creating a deliciously smooth chocolate mousse, so take your time – the results will be worth it.
Once fully mixed, divide the mousse into ramekins and leave to set in the fridge for a minimum of 4 hours.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve with grated white chocolate, roasted nuts or fruits of the forest on top.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost, then recycle the empty bag.
