This is a classic chocolate mousse recipe with a twist. Feel free to stop there if you please. In a world where too much chocolate is rarely enough, I can visualise serving this chocolatey magnificence with a freshly made chocolate mousse, a bowl of whipped vanilla cream and a small mountain of raspberries. I can’t imagine anything could be wrong in such a world.
- 300g best-quality dark chocolate, (72 per cent cocoa solids)
- 5 egg yolks
- 100g caster sugar
- 400g egg whites
In a heatproof bowl set over a saucepan of simmering water, melt the chocolate. Do not let the water touch the base of the bowl and do not heat above 50°C. Set aside to cool slightly.
In a separate bowl, whisk the egg yolks and half the sugar until light and fluffy. Pour the chocolate mixture into the egg mixture and stir slowly to combine.
In another bowl, whisk the remaining sugar and the egg whites to soft peaks. Use a spatula to carefully fold them into the chocolate mixture, in three batches.
Spread the mixture onto non-stick ovenproof mats, to a thickness of about 1 cm. Dry in an oven for an hour at 70°C. Store in an airtight container for up to three days.
Such a simple delight rests on the quality of its ingredients. Buy the best chocolate you can and keep it above 70 per cent cocoa solids if we are to remain friends.
Recipe taken from Best Kitchen Basics by Mark Best
The sole domain of multi-award-winning restaurants like Best’s Sydney fine diner Marque and his bistros Pei Modern in Melbourne and Sydney. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook’s hands and empowering them to think differently. It includes 100 original recipes built around 30 accessible ingredients – from eggplant and pumpkin to chocolate and eggs.
You can purchase Best Kitchen Basics at cooked.com.
Published by Hardie Grant Books.