Mousse au Chocolat

 

• Prep Time: 20 mins


• Chill Time: At least 2 hours

Ingredients:

• 200g dark dessert chocolate, at least 70% cocoa solids


• 1 tablespoon of cocoa powder


• 10 egg whites (preferably free range organic)


• 1 egg yolk


• 25g caster sugar

Method:

• Break the chocolate into pieces and place in a heat-proof bowl with the cocoa


• Place over a pan of hot water on a low heat, making sure the water does not boil and make the chocolate grainy


• Whisk the egg whites and sugar until stiff


• Add the egg yolk to the chocolate/cocoa mix, stirring thoroughly


• This will become quite stiff, so immediately add about a quarter of the egg whites and whisk to loosen it up


• At this point I like to move the chocolate mixture to a different, cold bowl so that the egg whites don't break down too much


• Gently fold in the rest of the egg whites (not whisk) until it is smooth, but try not to mix it too much or it will loose it's fluffy texture


• Place into serving dish(es)


• Refrigerate (at least a couple of hours) until required.

Mi-Cuit au Chocolat

Ingredients: 

Makes four:

• 150g patisserie chocolate (75%) plus 4 x 10g squares


• 45g sifted plain flour (plus a little extra for lining ramekins)


• 3 medium eggs


• 100g diced butter (plus extra for ramekins)


• A little icing sugar for presentation

• Prep time: 15 mins


• Freezer time: At least 4 hours


• Oven time: 15-18 mins at 190

Instructions: 

• Butter the insides of 4 ramekins and place them in the fridge


• Melt the 150g of chocolate in a bain marie, adding in the diced butter and gently mixing until smooth


• Remove from heat and add in the flour and eggs,again mixing until smooth


• Take the ramekins from the fridge, dust the insides with flour


• Distribute mixture evenly between four ramekins


• Place 10g chocolate on top of each


• Place in freezer for a minimum of four hours


• Cook for 15-18 mins at 190


• Turn out onto individual plates and dust with icing sugar

Moussey Chocolate Tart

Ingredients: 

• 125g dessert chocolate (75% cocoa)


• 35g butter


• 4 eggs, separated


• A half-quantity of the amazing Buttery Biscuit Base

Prep time: around 20 mins

Chill time: at least 2 hours in freezer

Instructions: 

• Prep the base and put in fridge to set


• Break the chocolate into small pieces and melt in a bain-marie.


• Dice the butter, then add to chocolate, stirring until butter melted.


• Add 2 egg yolks (discard the other 2), mix thoroughly and set briefly to the side, allowing it to cool but not set.


• Whisk the egg whites to snow, then gently fold into the chocolate mixture.


• Gently scoop it onto the buttery biscuit base, cover with cling-film and freeze for at least 2 hours


• Remove from freezer about 20-30 minutes before required, depending on room temperature