At every dinner party I ever remember, my family has made this chocolate mousse up in individual ramekins, served it with some cream & a coffee, and it disappears in minutes with guests left licking the dishes!
The key to the richest chocolate mousse is a small and strong shot of fresh coffee. Do not worry if you or your guests aren’t coffee drinkers. The coffee just adds depth to the chocolate, creating a rich pudding, and you can’t actually taste it.
Depending on the occasion though you can substitute out the coffee for rum – I would very much recommend this trick!
For each person you are feeding, you will need:
- 1 egg
- 50g dark chocolate
- 1 tsp coffee granules or rum
- Separate the egg yolks from the whites
- Make a bonnemare (a glass bowl sat on top of a saucepan of boiling water)
- In a mug, make up the coffee with ~1-3 tbsp of boiling water to form a very strong liquid
- Break up the dark chocolate and add it into the glass bowl with the fresh coffee
- Stir until melted and combined
- Take off the heat and add one egg yolk at a time, beating into a glossy mixture
- In a separate bowl, whisk the eggs whites into firm peaks
- Take 3 tbsp of the chocolate mixture and carefully add one spoonful at a time into the egg whites, folding carefully with a metal spoon to conserve the air bubbles
- Add half of the egg white mixture at a time back into the chocolate mixture, carefully folding in with a metal spoon
- Serve into small ramekins, or in this case my Babushka’s teacups to keep with family tradition, and chill in the fridge for 1-2 hours or overnight.
- Serve with fresh berries and/or cream