This chocolate mousse recipe is a real treat and trouble-free to make from Mortimer Chocolate Company. We used their Ecuador Pure Dark Chocolate powder which gave the mousse a rich distinctive flavour. Mortimer describe their Ecuador chocolate as having notes of tropical spices with a hint of smoky tobacco flavour.
We really like this recipe as it is not too sweet, only the small amount of sugar in the powder is required with no need for any extra. The texture is rich and velvety too.
- 75g Mortimer chocolate powder
- 25g butter
- 1 tbsp hot water
- 2 large eggs
Melt the chocolate and butter in a bowl set over a pan of barely simmering water.
Separate the eggs and put the yolks into a small bowl and the egg whites into a clean dry bowl.
When the chocolate and butter has completely melted, stir gently.
Mix the egg yolks with the hot water, then beat into the melted chocolate.
Whisk the egg whites, until they form soft peaks.
Beat 1 tablespoon of egg white into the chocolate, repeat with a second tablespoon of egg white.
Carefully fold in the remaining egg white making sure it is well combined and now white bits remain.
Spoon into 3 ramekins, or small coffee cups and place in the fridge for several hours to set.
NOTES ON INGREDIENTS
High quality chocolate powder is available from Mortimer Chocolate Company. There are several varieties to choose from and we chose the ‘Ecuador’. The ‘West African’ would be equally good in this recipe.
For some extra richness use handmade butter made from Jersey cream from Old Hall Farm.
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