Easy Chocolate Mousse

A light, airy dark chocolate mousse with a rich cocoa flavour, finished with fresh raspberries and delicate chocolate shavings for a simple but elegant dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Break the chocolate into a heatproof bowl. Set it over a saucepan containing a little gently simmering water, making sure the bowl doesn’t touch the water. Stir until just melted, then remove from the heat and leave it to cool for 5 minutes.

Step 2

Beat the egg yolks lightly, then stir them into the slightly cooled melted chocolate one at a time. Stir in the vanilla.

Step 3

Whip the double cream until it forms soft peaks. Fold it gently into the chocolate mixture in two additions.

Step 4

In a clean bowl, whisk the egg whites with the pinch of salt until foamy. Gradually add the caster sugar and continue whisking until you have soft, glossy peaks. Don’t take them all the way to stiff, dry peaks.

Step 5

Fold about one-third of the egg whites into the chocolate mixture to loosen it. Then gently fold in the rest, trying to retain as much air as possible.

Step 6

Divide between 4 small glasses or ramekins. Cover and refrigerate for at least 2 hours, ideally around 3 hours.

Step 7

Take them from the fridge about 5–10 minutes before serving. I’d finish these with a few raspberries and some finely grated dark chocolate. The acidity from the berries is particularly good after the rich sausage-and-cider main. If you want a slightly more grown-up version, 1 tbsp Baileys, dark rum, Grand Marnier or coffee liqueur stirred into the melted chocolate works very well.