Homemade Chocolate Mousse

Many kinds of chocolate mousse exist, from the dark, bitter and sophisticated liqueured mousses to frothy chemical concoctions from a packet. This version has the potential for endless variations, and can be as child-friendly or adult as you please. It is perhaps best made with a mixture of dark and milk chocolates—a block of Cadbury 'Duo' is ideal—but the changes can be rung with dark, milk, flavoured or even white chocolate. The mixture sets quickly, but can be made a day or two in advance, although it becomes firmer as it waits.

Serves 4

Ingredients:

• 250 ml cream
• 250 grams chocolate
• 2 eggs, separated
• 1 tsp vanilla essence

Method:

1. Whisk the egg yolks in a small saucepan with the cream until mixed.
2. Break up the chocolate and add to the saucepan.
3. Heat very gently, stirring, until the chocolate is melted. Do not allow the mixture to boil.
4. Take the mixture off the heat, add the vanilla essence and leave until thoroughly cool.
5. Beat the egg whites with electric beaters until stiff.
6. Using the (unwashed) beaters, beat the chocolate mixture until it becomes paler in colour, fluffy and light.
7. Fold in one spoonful of the egg whites, then fold in the remainder, ensuring the mixture is smooth.
8. Pile into individual glasses or a bowl, dust with cocoa if desired and leave to set.

Serving Suggestions and Variations:

Vanilla Bean Mousse

Use 1 tsp vanilla paste or the freshly-scraped seeds of a vanilla pod in place of the vanilla essence.

Orange Chocolate Mousse

Add the finely-grated zest of one orange to the egg yolks and cream.

Marbled Chocolate Mousse

Make one quantity of mousse with dark chocolate and one quantity with milk or white chocolate. Swirl the mixtures together in a large bowl (serves 8).

Peppermint Chocolate Mousse

Add ½ tsp peppermint essence to the mixture after it has been taken off the heat. Finely chop a peppermint Aero bar or some after-dinner mints and fold through the mixture. Serve with a sprig of peppermint on top.

Chocolate Liqueur Mousse

Add 2 Tbsp of your favourite liqueuer to the mixture after heating. Good choices include orange, coffee or peppermint liqueur.

Chocolate Bowls

For an elegant dessert, serve the mousse in chocolate bowls. Cut squares of greaseproof (baking) paper and place inside small bowls, arranging the paper so it sits in soft folds. Melt dark chocolate and use a pastry brush to paint the greaseproof paper thickly with chocolate—you may need to apply a few coats, chilling the chocolate bowls in between. Chill until hardened, then peel off the greaseproof paper. Place the bowls on large white plates to serve, fill with chocolate mousse and top with chocolate curls and strawberries.

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