Now please trust me when I say, ‘YOU WILL NEVER NEED ANOTHER CHOCOLATE MOUSSE RECIPE’.
Leon Chocolate Mousse
Serves 4 (or 2 greedy people in our house)
Prep time: 25 minutes. Cooking time: None, just chill.
100g dark chocolate (70 cocoa solids)
30g unsalted butter
2 free-range egg yolks
1 shot of dark espresso (Nespresso purple capsule if youre me)
A drop of orange oil or very finely grated zest of half an orange (optional)
3 free-range egg whites
15g fructose (If you don’t have fructose you can use 20g of caster sugar instead).
- Melt the chocolate and butter until smooth in a large, heat-proof bowl in the microwave, or over a pan of simmering water, making sure the water does not touch the surface of the bowl.
- Separately whisk the egg yolks until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, and then stir in the coffee and the orangey bit, if you are adding it.
- Use an electric hand whisk to whip the egg whites to soft peaks, then add the fructose and whisk for another minute just to get that shine.
- Beat a third of the egg white into the chocolate mixture until smooth, then add the third more gently, and the last with the strokes of an angel.
- Neither over-mix nor leave white streaks, then divide the mousse into pretty things and leave in the fridge for an hour.