Recipe: Chocolate mousse
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An elegant way of serving the mousse is in a demi tasse with a chocolate teaspoon or mint stick laid on the saucers
What you'll need
115g dark chocolate (70% cocoa), broken up, plus extra grated or curled to serve
1 tbsp brandy or cognac
2 eggs, separated
35g caster sugar
150ml double cream
Place the chocolate and brandy or cognac in a heatproof bowl over a pan of simmering water.
When the chocolate has melted, stir until combined, remove from the heat, and allow to cool slightly.
Place the egg yolks and sugar in a large bowl and whisk until thick and creamy. Then whisk in the chocolate mixture.
Whip the cream in a bowl until stiff. Gently fold in the chocolate mixture until combined, taking care not to overmix. Whisk the egg whites until stiff, and gently fold into the chocolate mixture.
Spoon into individual dishes and refrigerate for at least two hours.
If you like the mousse soft, take it out of the fridge and let it reach room temperature before serving.
Decorate with grated chocolate or chocolate curls before serving.