Chocolate Mousse

Naomi’s birthday is next Saturday. Tick tock.

The venue has been booked and the invites sent but I’ve been dragging my feet about everything else! This week is when I really need to get cracking.

I’m toying with the idea of putting together a mini dessert table for the kids and one of the recipes I’m considering is this Dark Chocolate Mousse.

This was one of the recipes I learnt at a cooking class at ToTT and it really was as straight-forward as it was touted, though you do need to set aside time to let it set. It was yummy, and the kids? They loved it.

Dark Chocolate Mousse (by Chef Philppe Nouzillat of Taratata Bistrot)

Ingredients:

340g Dark Chocolate (70%), chopped
160ml Milk
2 Egg Yolks
8 Egg Whites
2 tablespoons Caster Sugar

Method:

1. Melt the chocolate over bain-marie (ie. in a bowl placed over a pot of boiling water). At the same time, warm your milk over the stove.

2. When the chocolate has melted, remove from stove and add milk and egg yolks. Stir to combine.

3. Whisk the egg whites and sugar together until stiff peaks form, then fold into chocolate carefully.

4. Transfer to storage, then chill till set. (Best to chill overnight.)

5. Serve and enjoy!

I made mine in little cups and decorated them on a whim with strawberry wedges, because I had them on hand, and also because there is just something about strawberries and chocolate isn’t there?