Wicked chocolate mousse recipe

I was asked to give a talk to the guild in Kettins and one of the ladies asked me for my chocolate mousse recipe. I had forgotton the proportions although goodness knows why, as I have used this  recipe for years. The recipe comes from one of my most cherished cookery books  The Times Calendar cookbook written by Katie Stewart. This cookery book has been loved to death and has currently been rebound with sellotape and recovered in giftwrap to try to keep the wonderful recipes contained. Katie Stewart is simply my favourite cookery writer her instructions are consise and clear and best of all, work every time.

Wicked Chocolate Mousse

This chocolate mousse recipe needs no gelatine, it is a very adaptable recipe as it can be made for as few as two servings or as many as you need . Allow 1 egg and 25g of Wicked Chocolate 70% Noir for each person. The recipe below serves four.

100g Wicked Chocolate Noir 70%

15g Butter

Four fresh free range eggs.

Melt the chocolate gently either in over water or in the microwave. stir in the butter and blend well. Separate the eggs, placing the whites together in a basin. . Remove the chocolate from the heat and whisk the egg whites until stiff.  Now add the egg yolks to the chocolate this will create a fairly stiff mixture. I find that the mixture becomes fairly stiff at this point so add a tablespoon of the egg white to the bowl and beat into chocolate mixture i find this slackens the mix. Now gently fold in the rest of the egg whites until they are completely combined and the mixture has a uniform appearance. Pour into ramekin  dishes and chill. The longer the mix is chilled the firmer it becomes so best to make well in advance. This is a delicious recipe but very rich so you require small portions. I like to serve it with a little grated chocolate or whipped cream.