Recipe: Chocolate Mousse

By Silvia Nacamulli, March 5, 2009
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Now this is a classic. This chocolate mousse recipe comes from my sister, Simona, who is addicted to chocolate. In fact, all my chocolate-related recipes are either hers or go through the Simona test first. If she likes it, so will every chocolate lover. The great thing with this mousse is that you can personalise it. If you want a pure chocolate taste, then add only water, otherwise you can replace it with either orange juice, coffee or milk. You can also use alcohol either for the whole amount or just put in half and top up with the other fluids. My favourite is probably orange juice, and sometimes I add a little port or sherry to give it a kick. I like to add almonds, but this is also optional. This mousse is very pretty when served on individual ramekins and you can decorate it with a couple of mint leaves or berries. It is easy to make, is parev and keeps well for a few days in the fridge. Enjoy!

Preparation time: 15 minutes plus two hours in the fridge. Serves 6-8

Ingredients
● 200g dark chocolate
● 2 tablespoons of white caster sugar
● 2 egg yolks
● 4 eggs whites
● A pinch of salt
● 150ml of freshly squeezed orange juice/coffee/sherry, port or other sweet alcohol /milk or water
● 60g crushed almonds (optional)

Method
● Break the chocolate into pieces and place it in a double saucepan (put it in a bowl or saucepan over another bigger saucepan filled with simmering water).
● Add the orange juice/coffee/alcohol and stir gently until melted and mixed in.
● TIP: If you are not using the almonds you need less liquid, roughly 50ml less.
● In the mean time, beat the egg yolks and the sugar thoroughly.
● Once the chocolate has melted, add it to the yolk and sugar mixture. Add the crushed almonds and mix well.
● In a separate bowl, whip the egg whites until they are very stiff.
● Slowly add the egg whites to the chocolate using a large spoon. Stir and fold them from the bottom to the top, a small quantity at a time.
● Once all the egg white is fully blended with the chocolate mixture and there are no lumps, the mousse is ready.
● Put it into a container or into small individual ramekins and place in the fridge for at least a couple of hours or until the mousse is set.
● Serve chilled.

Silvia Nacamulli is running two cookery courses in Italy this summer, one from May 31 to June 5 and one from June 19-22. Proceeds of the second course will go to the Meir Panim charity. Details at www.cookingforthesoul.com or contact her on silvia@cookingforthesoul.com or 07867 802169

    Last updated: 5:20pm, March 5 2009