Emily's chocolate mousse
Emily Scott Food sat right on the water's edge at Watergate Bay. Serving a simple and seasonal menu. And, exceptional chocolate mousse...
Photo credit: Daniel Scott
Chocolate mousse
A pudding that is rarely met with anything but delight. Light and rich in chocolate, top with Rodda's clotted cream or vanilla ice cream.
Featured in Emily's debut cook book 'Sea & Shore'.
Chocolate Mousse
Ingredients
Serves 4-6
- 200g callebaut chocolate
- 4 eggs, separated
- 200ml double cream
- 1 tablespoon caster sugar
Total prep/cook time: 30 mins and chilling time
Method
- Put the chocolate into a heatproof bowl with 2 tablespoons of water, place the bowl over a pan of simmering water and melt until smooth.
- Remove from the heat and allow to cool slightly. Add the egg yolk and beat well.
- In another bowl whip the cream until it forms soft peaks and fold into the chocolate.
- In a third bowl whisk the egg whites until they form soft peaks, then quickly beat in the sugar.
- Fold the egg whites into the chocolate mixture carefully, half quantity at a time.
- Pour into individual glasses and chill in the fridge.
Discover more about Emily Scott
Sea & Shore
Discover over 80 simple and seasonal recipes in Emily's latest book, Sea & Shore.
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