Sunday – Dessert

It’s Easter so it’s got to be chocolate
So the asparagus tart was prepared yesterday, the lamb is in the oven and you’ve 10 minutes on your hands. I can guarantee if you like chocolate then you will like this dark, creamy chocolate mousse. 
This dessert not only can be made in advance but should be made in advance to allow it to set properly so once again no last minute running around when you’d rather be having a glass of wine with your friends. 


  • for the mousse 
  • 500g dark chocolate (70% minimum cocoa) 
  • 8 eggs, yolks and whites separated
  • 6 tablespoons of double cream

  • a pinch of salt 
Break the chocolate into cubes and put in a glass or metal bowl. Place the bowl over a pan of hot but not boiling water to melt the chocolate, ensuring the bottom of the bowl doesn’t touch the hot water. When the chocolate is fully melted, put to one side to slightly cool down. 
Stir the egg yolks into the chocolate mixture one by one. I find this works best with a silicone spatular. The mixture will thicken so don’t worry. Stir the double cream into the chocolate and cream mixture and instantly the mixture will look less thick and more glossy. 
Whisk the egg whites and the pinch of salt with either an electric or hand whisk until stiff. This now needs to be gently folded into the chocolate mixture. Vigorously fold 1 tablespoon of the whisked egg whites into the chocolate which will relax the mixture, then gently fold in the rest spoonful by spoonful, mixing with a metal spoon in a figure of 8. 
When all the egg whites are folded into the chocolate the mixture should be a smooth, dark brown mousse but still slightly runny. 
Pour the chocolate mousse either into individual serving cups, a large bowl or into small kilner jars with lids. These look great when brought to the table and to make it even richer spoon a small amount of loosely whipped double cream on top before serving.