BAKED CHOCOLATE MOUSSE300g dark chocolate (at least 70% cocoa)
150g unsalted butter
6 eggs, separated
60g icing sugar
Sea salt
Preheat the oven to 180C.
Melt together the chocolate and butter in a bain marie, then add sea salt to taste. I used 5 grinds.
Beat the egg yolks and half of the sugar for one minute, then add to the chocolate/butter mixture.
Whisk the egg whites until you get soft peaks, then gradually add the rest of the sugar until you get stiff peaks.
Fold a third of the egg whites into the chocolate mixture, and then pour the mixture back into the egg whites. Don't pour from a height, because you'll lose the air you managed to trap.
Pour into your tin, and cook for 20 minutes (or a little less for a fondant type filling).
Serve with ice cream or white chocolate mousse, and a glass of nicely chilled Rivesalte wine.
Adapted from James Martin's Desserts
150g unsalted butter
6 eggs, separated
60g icing sugar
Sea salt
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| Use sifted icing sugar and a template to create a pattern of your choice. We used a (clean) fly swat, although it looks a little like a wine glass... |
Preheat the oven to 180C.
Melt together the chocolate and butter in a bain marie, then add sea salt to taste. I used 5 grinds.
Beat the egg yolks and half of the sugar for one minute, then add to the chocolate/butter mixture.
Whisk the egg whites until you get soft peaks, then gradually add the rest of the sugar until you get stiff peaks.
Fold a third of the egg whites into the chocolate mixture, and then pour the mixture back into the egg whites. Don't pour from a height, because you'll lose the air you managed to trap.
Pour into your tin, and cook for 20 minutes (or a little less for a fondant type filling).
Serve with ice cream or white chocolate mousse, and a glass of nicely chilled Rivesalte wine.
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