Hey guys! So sorry for the long hiatus between now and the last recipe! I’ve recently been working on something new since then and that has taken a lot of my time. Like… a lot. Anyway, now that things have started to run smoothly, you can bet that there’ll be a lot more recipes to come! So here’s one my favourite and simplest recipes ever, my chocolate mousse. It only takes 20 minutes or less to make and the results are stunning. Hope you enjoy it! Let us know what you think in our Feedback section!

Serves: 10 people 

Ingredients:

• Chocolate – 300g – 70% or more Dark Couverture Chocolate
• Unsalted butter – 75 g
• Egg yolks – 10 
• Whipping cream – 75 ml
• Espresso powder – 15 g
• Flaky Sea salt – 2 tsp
• Egg whites – 10 
• Lemon juice – 5 ml
• Sugar – 100 g

Instructions: 

1. Melt your Chocolate and butter over a Bain Marie (refer to notes below) slowly. 
2. Whilst your chocolate is melting whisk your Egg Yolks and Sugar together in a bowl until pale and frothy.
3. Once your your Egg Yolk and Sugar Mix have frothed, place them on another Bain Marie and continue to whisk until you achieve a very light and airy mixture. You’ll know when you’re done you’ve reached the Ribbon stage (refer to notes below). Congratulations! You’ve made a Sabayon. 
4. Leave your Sabayon to keep warm over the pot of warm water whilst you check on your melted chocolate and butter mix. 
5. Warm up whipping cream – but do not let it boil or it will split. 
6. When the chocolate and butter have fully melted, add in your salt, espresso powder and warm whipping cream. 
7. Mix everything together until fully incorporated and then mix in the Sabayon as well. 
8. Now add your egg whites and lemon juice into a mixing bowl and start whisking until frothy. 
9. Once frothy, continue to whisk whilst slowly incorporating the sugar bit by bit.
10. Continue to whisk everything until you have achieved Medium-Stiff peaks. You don’t want to go any further than this. 
11. Check your Chocolate Mix – if it is still above 33*C wait for it to cool down to somewhere between 28-32*C. Likewise, if it has gone below 28*C heat-up the entire mix gently until the temperature comes between the desired bracket mentioned above. 
12. When your Chocolate Mix is at temperature, vigorously whisk in 1/4 of the of the Egg whites.
13. Then swap to a spatula and fold in the remaining Egg whites in thirds. Gently. Make sure there are no egg white spots left. 
14. Transfer into your desired serving dish and leave in the fridge to set overnight (there are no exceptions to this!)
15. Enjoy 🙂

Notes:

• Bain Marie: To heat up over simmering, not boiling, water. Basically, a sauce pan and bring pour in a layer of water. Bring it to a boil and then back down to a simmer. Cover it with the bowl of the mix you intend to mix/whisk and continue on from there. It is important that the simmering water does not touch the bottom of your bowl. Otherwise you risk such things like curdling your Sabayon or burning your chocolate. 
• Ribbon Stage: Whilst whisking your sabayon, use a spoon (or even your whisk) to lift some into the air and pour it back into the mix. If it falls back into the mix without any resistance, it’s done. 
• It is important that your whipping cream is not cold when added, otherwise you will cause your chocolate to seize and you will end up with a very grainy chocolate mousse. 
• When mixing in your chocolate mix with your egg whites, your chocolate cannot be too hot, other wise it will deflate the egg whites. It cannot be too cold either or this will make it difficult to mix together and, again, you will end up with a very grainy mousse. 

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