Chocolate Mousse – Ultimate Decadence and Unbelievable Simplicity:
Easy recipes – those with one or two ingredients – are ultra hip at the moment. I’ve already written posts about one ingredient banana ice-cream, three ingredient pancakes and a whole range of simple soup recipes. And, while I haven’t yet posted them, I’ve been trying a few simple microwave mug cakes too. It’s worth remembering the classic simple recipes too though, especially this luxurious chocolate mousse which I’ve seen attributed to Elizabeth David, but which I think I first came across in my mother’s collection of Cordon Bleu cookery books.
It’s a recipe with a thousand and one variations, depending on how sweet toothed you are and what kind of flavours you like to pair with chocolate. The main rule is that you need one medium to large egg and an ounce of chocolate (or 30g) per person. The only other thing to remember is that this mousse needs at least 30 minutes to set in the fridge. I personally like to add a little unsalted butter, some kind of alcohol or strong coffee but no sugar. I think the butter just makes a slightly richer mousse. Now you can melt the chocolate in a microwave, it’s even easier than it was when I first made this in my teens!
Do remember this recipe is effectively using raw eggs and so you should be working with the freshest possible eggs you can get hold of. And, since there’s nothing more than egg and chocolate in the dish, the quality of the chocolate will make a real difference.