- 200g 70% cocoa dark chocolate, chopped
- 100g butter, chopped
- 5 eggs, chilled, separated
- 2 tablespoons caster sugar
- 300ml thickened cream, whipped
- Cocoa powder, for dusting (optional)
- Step 1Place dark chocolate and butter in a heavy-based saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until chocolate is just melted and mixture is smooth (do not overheat). Remove from heat. Set aside to cool until lukewarm (see notes).
- Step 2Using an electric mixer on low speed, beat egg yolks, 1 at a time, into chocolate mixture until just combined.
- Step 3Wash and dry beaters. In a separate bowl, beat egg whites until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add a little of the egg white mixture to the chocolate mixture, folding to combine. Add the chocolate mixture to remaining egg white mixture. Fold gently until just combined.
- Step 4Spoon chocolate mixture among 8 x 1/2-cup-capacity serving dishes. Refrigerate for 3 hours or overnight (see notes).
- Step 5Remove mousse from fridge 30 minutes before serving. Dollop with whipped cream and dust with cocoa powder. Serve.
- High protein
- Low carb
- Low sodium
- Lower gi
You need to make sure the chocolate mixture has cooled otherwise the eggs will seize when added in step 3. The mousse can be made to the end of step 4 up to 2 days ahead.
- Author: Madeleine Trapp
- Image credit: Guy Bailey
- Publication: Super Food Ideas