I've got quite a sweet tooth but don't often have desert in all honesty and recently I've been finding if we are out for dinner, I would much rather have a starter than something sweet to finish the meal off. But, I LOVE making desert when we have pals coming round for their tea as it means I get to experiment and try new recipes. Anyone who knows me will be able to tell you of my love for Lorraine Pascal. I think she is just amazing, is so gorgeous and all her food is incredible. We have all her books in the house and I enjoy just flicking through them, choosing imaginary meals, my mouth watering over all the pictures.
I've made this little chocolate mousse pot a couple of times now and it is always such a crown pleaser, but is so easy to make and you can be done in 20 minutes. It really is the perfect desert for having pals over as you can make it in advance and keep it in the fridge, ready to bring out when it is time. It's not too heavy either but gives a good chocolate fix. The one thing to note though is that it uses raw eggs, so not really suitable for wee ones or pregnant ladies.
This recipe makes enough for 6 so to make these delicious little pots you will need:
- 3 fresh eggs
- Dark chocolate (150g)
- Milk chocolate (50g)
- Double cream (200ml)
- Punnet of raspberries
- Caster sugar - 2tbsps
- 6 ramekins (all of ours are leftover from GU puddings! haha)
First of all, pour the cream into a pot and leave to warm up over a medium heat. Then break the chocolate into small chunks and once the cream starts steaming, remove the pot from the heat and add the chocolate. Now this is where it gets really difficult as you don't need to do anything else with it for now, no stirring, no mixing...just let it do it's thing. ie. No touching!
Next up, break your eggs and separate the whites from the yolk. Pop the whites in a large bowl and keep the yolks to the side as you will need them later. Then using an electric whisk on high power start to mix the egg whites until the whites become a bit thicker to medium peak. You aren't looking for the whites peak to stand on end, like you would with meringue, rather they should flop over slightly to look like a sortof pixies hat.
Once you have reached that consistency add a tablespoon of caster sugar and whisk some more until all the sugar has been fully mixed in and the whites are shiny. Then add another tablespoon of sugar and keep whisking, again until all the sugar is dissolved and the whites are glossy and thick.
By this point, the chocolate will all have fully melted, even if it doesn't look like it. Give the chocolate and cream mixture a good stir to mix everything together. Next add the egg yolks to the pot and mix in.
The next step is to take a spoonful of the chocolate mixture and add it to the egg whites. Mix well as the heat from this mixture will make the egg whites easier to work with. Then gradually fold the chocolate mixture into the eggs whites, trying not to overmix to keep as much air in it as possible so you get the lightness and fluffiness of the mousse. You should still see little air bubbles on top, like the picture above once you are done.
Now that your mousse is all done, spoon the finished mixture equally into your ramekins and garnish with a few raspberries.
Your mousse will need a little time so set, so cover each ramekin in cling film and pop it in the fridge to cool. As I mentioned above you can make these ahead of time, so earlier in the day or even the day before for cool as a cucumber dinner party. Just remember to take the puddings out 10-15 minutes before you would like to serve them.
I like to serve the puddings on a small side plate with raspberries at the side, dusted over with icing sugar. Just delicious! If you aren't a fan of raspberries, the puddings would also go down well with other soft fruit, like strawberries or blueberries.
I hope you enjoy making and eating these puddings as much as I do. They really are so simple to make, but so tasty. Thanks to the wonderful Lorraine Pascal for the recipe.