Method

Start this recipe by melting the chocolate in a heatproof bowl set over a pan of simmering water. When ready, take off the heat and allow the chocolate to cool down slightly. Meanwhile, whisk the egg whites and lemon juice together in a large, clean bowl until they form soft peaks. The lemon juice will help to stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Whisk 1/3 of the egg whites into the melted chocolate quickly and vigorously, until thick and well combined. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Spoon the mousse mixture into four Martini glasses and chill in the fridge for 2-3 hours, or until completely set.

Suggested accompanying wine: DELICATA Grand vin de Hauteville Moscato D.O.K. Malta Liqueur wine

 

Serves 4


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