100 g bitter chocolate
2 eggs
12 g butter
Break chocolate into a bowl and put it into the microwave for a minute.
Separate the eggs by gently cracking the side of the egg against the edge of a bowl and opening the egg out in two halves, letting the white run into the bowl while keeping the yolk in the half shell.
When most of the white has slipped away, save the yolk in a separate bowl.
When the chocolate has melted, beat in the pieces of butter followed by the egg yolks.
Whip the whites (in a seperate bowl) until stiff and fold (mix in slowly, turning the mixture over and over) gently into the chocolate mixture.
Ladle into small sherry glasses or teacups.
When the chocolate has melted, beat in the pieces of butter followed by the egg yolks.
Whip the whites (in a seperate bowl) until stiff and fold (mix in slowly, turning the mixture over and over) gently into the chocolate mixture.Ladle into small sherry glasses or teacups.
Put in the fridge for an hour or so to set.
Serves two to four.
To make it more luxurious, stir in a tablespoon of brandy, rum or cointreau, or simply a tablespoon of orange juice.
Serves two to four.
To make it more luxurious, stir in a tablespoon of brandy, rum or cointreau, or simply a tablespoon of orange juice. Astonish your friends by placing a thinly grated slice of the orange skin on top or each chocolate mousse.
This recipe comes from the book Simple French Cuisine by Jenny Baker.
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