James Martin’s chocolate mousse
Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat.
Ingreadient
- 200g dark chocolate, broken into pieces
- 3 large eggs, separated
- 50g caster sugar
- softly whipped cream, to serve
Instruction
- Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
- Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
- In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired.
