Another classic from my godmother, Nina. These mousses are really easy, but don’t be tempted to use too rich a chocolate or they won’t work! I would normally use a good-quality chocolate with a high percentage of cocoa solids for these kind of desserts, but this one really does work better with a standard chocolate. My nieces love them, as does Billie, and they freeze beautifully, making them an easy make-ahead dessert.
Makes 10
- 300 g (10 oz) dark chocolate, broken into pieces
- 3 tablespoonswater
- 6 eggs, separated
Melt the chocolate and the water in a bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water.
Whisk the egg whites, either by hand or with a hand-held electric mixer, in a large clean bowl, until they form stiff peaks.
Allow the chocolate to cool a little and then whisk in the yolks one at a time. Mix until well combined. Fold in the egg whites, taking care not to knock all the air out.
Divide the mixture between 10 ramekin dishes or little cups and chill for at least 3 hours before serving.
Note: These can be made in advance and stored, covered, in the freezer for up to 1 month
