The Sin of Chocolate

Written: 26th Jun 2004  | Last Updated: 27th Jun 2004

Ah’s Chocolate Mousse – as per original, hand-written recipe

In a double boiler set over hot water, melt 7 ounces (220 grams) of dark cooking chocolate* then allow it to cool until lukewarm.

In a large bowl, beat the whites of 4 large eggs with ¼ teaspoon cream of tartar until they hold in stiff peaks.

In another bowl, beat 1½ cups (375 ml) of well-chilled whipping cream with 1 teaspoon vanilla essence until it holds in stiff peaks.

Fold chocolate carefully into egg whites, then gently fold in the cream.

Fill 4-6 attractive stemmed glasses with dollops of mousse, garnish with a few chocolate shavings then refrigerate for at least five hours. It can be made a day in advance.

 

* I use Nestlé Plaistowe rich dark cooking chocolate

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