Dark chocolate mousse

Chocolate mousse is a winner with children and adults alike, and this rich, intense and indulgent version is sure to become a family favourite that’s also perfect for entertaining.

SERVES 8–10

PREPARATION TIME 15 minutes (+ 3 hours chilling)

COOKING TIME 5 minutes

300 g (10½ oz) dark chocolate (70% cocoa solids)

500 ml (17 fl oz/2 cups) thickened (whipping) cream

6 egg yolks, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

Amaretti biscuits and raspberries, to serve

1 Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water) and stir occasionally until melted. Remove the bowl from the pan and set aside to cool.

2 Meanwhile, use an electric mixer with a whisk attachment to whisk the cream in a medium mixing bowl until soft peaks form. Set aside and clean the whisk attachment.

3 Put the egg yolks and sugar in another medium mixing bowl and use the cleaned whisk attachment to whisk for about 5 minutes or until very pale and thick (pic 1).

4 Add the cooled chocolate to the egg yolk mixture and use a balloon whisk to whisk until just combined (pic 2). Add the cream and whisk until just combined. Spoon the mousse into a serving bowl (pic 3), cover and refrigerate for 3 hours or until set.

5 Serve spoonfuls of mousse with the amaretti biscuits and raspberries.

VARIATIONS

Choc-orange mousse: Whisk in 80 ml (2½ fl oz/¹/₃ cup) of Grand Marnier, or another orange liqueur, after the cream.

Espresso chocolate mousse: Whisk in 80 ml (2½ fl oz/¹/₃ cup) very strong, freshly made espresso coffee and 1 tablespoon of brandy after the cream.