Chocolate Chip Mousse – Random Recipe 6
This is how I did it:
- Melted 65g 85% dark chocolate in a bowl over a pan of hot water, then left to cool.
- Attempted to melt 50g white chocolate in a similar way – is it just me or is it G&B chocolate that refuses to melt properly?
- Whisked 2 duck egg yolks and 40g caster sugar with electric beaters for about 5 minutes until pale and thick.
- Whisked 200g double cream until thick.
- Whisked the 2 leftover whites until stiff.
- Deviated from the recipe by removing 1/2 of the yolk mixture and whisking in the soft but not melted white chocolate.
- Folded in 1/2 of the cream, then half of the egg white.
- Folded in the remaining cream followed by egg white into the egg yolk mixture that hadn’t had the white chocolate added.
- Folded in the the dark chocolate. My guess is at this point I should have had a nice dark chocolate mousse. What actually happened was the chocolate started reforming as I stirred, so it was really a chocolate chip mousse.
- Lightly folded the two mousses together, although it was hard to see the difference in colour because of the choc chip factor mentioned above.
- Spooned into three large wine glasses.
- Decorated with dark chocolate shavings.
If you are not into washing up, this is not a dessert to take on lightly; five bowls were used in the making of this mousse (six if you include the one on my scales) and a saucepan. The process would have been somewhat simpler if the white chocolate had melted as I wouldn’t have needed to divide the mixture until after I’d added the cream and egg whites. However, despite my qualms, the mousse tasted fantastic and had a real air of luxury about it – not too sweet and with an unexpected (and unintended!) but perfectly pleasant texture. Perhaps not the airiest of mousses due to the double cream, but it was much lighter than say a fool or even a syllabub. This amount would have easily filled 4 small wine glasses. On reflection, this would have been a better bet and would have lasted us two days; as it was, there didn’t seem much point hanging on to just one lone pudding! We both discovered we were scraping our spoons around the glass to get the last vestiges into our mouths – that must surely be a good sign.