Chocolate Mousse
Ingredients
- 160g of 45-59% chocolate, roughly chopped. (Make sure its gluten free!)
- 6 egg whites (It is advised to use liquid pasteurised egg whites instead of raw egg whites if cooking for pregnant women, immune-suppressed individuals or the elderly)
- ¼ tsp lemon juice
- 35g caster sugar
Method
- Melt the chocolate in a heatproof bowl over a pot of water on a gentle simmer while frequently stirring.
- Separately, whisk the egg whites and lemon juice in a large bowl until they form soft peaks. The lemon juice will stabilise the egg whites and help to prevent over-whisking.
- Add the sugar to the whisked egg and lemon mix and continue to whisk until firm peaks form. Do not whisk beyond this stage.
- When the chocolate has completely melted, remove the bowl from the heat. Whisk one-third of the egg whites into the melted chocolate quickly and vigorously, until thick and well combined.
- Using a spatula, fold the remaining egg whites into the chocolate mixture until all of the egg whites have been completely incorporated into the chocolate.
- Spoon the mousse mixture into four glasses and put them to chill in the fridge for 2–3 hours, or until set.
Nutrition
Calories 278kcal
Fat 13g
Saturates 7.6g
Carbohydrates 31g
Sugars 29g
Fibre 2.9g
Protein 7.8g
Salt 0.25g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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