Chocolate Mousse
by Raymond Blanc, OBE
‘This is one of the best chocolate mousses, certainly the lightest, straight from the repertoire of ‘Maman Blanc’. Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!’
Ingredients
- 165g Dark chocolate, at least 70% cocoa solids, finely chopped
- 240g / 8 Egg whites, free-range/organic, medium
Method
- Place the chocolate in a large bowl set over a pan of hot water (*1) and leave to melt over a low heat. Turn the heat off. In an electric mixer, (not on full power) whisk the egg whites until they form soft peaks (*2).
- Whisk in 1/3 of the egg whites into the melted chocolate to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*3). Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
You may also like…
Glazed Cranberry & Thyme Turkey Breast Steaks Recipe
Recipe by Love British Food Ambassador Ben Bartlett ©2024
BBQ British Lamb Cutlets
Recipe by Ben Bartlett ©2024
Love British Food Director and Ambassador
Vegan grilled Aubergine & foil wrapped Sunchokes
Recipe ©2024 by Ben Bartlett, Director & Ambassador for Love British Food
Raspberry Marinade
Recipe ©2024 by Love British Food Director & Ambassador Ben Bartlett
Fish Tacos
by Love British Food Director Ben Bartlett
Slow-Roasted Aromatic Beef Brisket
By Alex Hollywood
Spicy Vegetable Fritters with Lime Yogurt Dip
By Alex Hollywood
Stilton Lamb Chops with Mango Salsa
By Alex Hollywood
White Chocolate and Raspberry Brioche Pudding
By Alex Hollywood
Al's Homemade Passata
By Al Crisci, MBE
Banana Pancakes with Spiced Apple Rings
By Anne Harnan
Roasted Roots with Garlicky Greens and Freekeh
by Anne Harnan
Black Forest Gateau
By Candice Brown
Nan's Florentines
By Candice Brown
Salmon, Prawn and Asparagus Tart
By Candice Brown
Open Leek & Sage Pie
by Chris Bavin
Roasted Fruit with Crumble Topping
by Chris Bavin
Slow-Roasted Lamb Shoulder with Peppers and Tomatoes
by Chris Bavin
Harissa Mac N Cheese
by Jane Devonshire
Peanut Butter Cheesecake
By Jane Devonshire
Roast cod with a Chorizo and Herb Crumb with Roast Cherry Tomatoes
by Jane Devonshire
Classic Scottish Cullen Skink
by Liz Earle, MBE
Poached Rhubarb with Oats, Almonds & Honey
by Liz Earle, MBE
Baked Eggs with Beetroot, Green Beans and Someset Brie
by Liz Earle
Salmon and Sweet Potato Fishcakes
by Liz Earle, MBE
Herb-Coated Lamb with Crushed Baby Roast Potatoes
by Liz Earle, MBE
Beets braised with their leaves
by Liz Earle, MBE
Beetroot, Pearled Spelt & Goats Cheese Salad
by Liz Earle, MBE
Grilled Pumpkin with a Green Pumpkin Seed Dressing
by Liz Earle, MBE
Brussels Sprouts with Hazelnut & Orange
by Liz Earle, MBE
Baked Apple and Blackberry Oats
by Liz Earle, MBE
Root Vegetable Boulangere
by Liz Earle, MBE
Hot Cross Bun, Chocolate and Rum Pudding
by Lotte Duncan
Syllabub Trifle
by Lotte Duncan
Lamb Pasties
by Lotte Duncan
Watercress Smoothie
by Lucy Williamson
Raspberry, Greek Yogurt & Coconut Mini Cones
by Matt Budden
Schpoons & Forx - "Homemade Irish Caramel Cream"
by Matt Budden
Raw Daikon with Cucumber, Mangetout, Shiso & Flaxseed
by Matt Budden
Red Chicory with Pecan and Kale Pesto
by Matt Budden
Roasted Carrot Hummus, Smoked Halloumi and Onion Seeds
by Matt Budden
Kentish Gypsy Tart, Creme Fraiche, Raspberry Puree
by Matt Sworder
Rabbit, Ham Hock and Black Pudding Terrine
by Matt Sworder
Watercress Soup
by Raymond Blanc, OBE
Chocolate Mousse
by Raymond Blanc, OBE
Elderflower Glazed Baby Beetroots with Salted Walnuts and Shaved Goats Cheese
by Simon Hulstone
Confit Cornish Sardines with Black Garlic Risotto
By Andy Hunting, The Crabstock Boys
Pan Fried Sea Bass with Petit Pois
by Andy Hunting,, The Crabstock Boys
Spaghetti with Cornish Crab and Cherry Tomatoes
by Andy Hunting, The Crabstock Boys
Pan Fried Dorset Lamb with a Mini Shepherd's Pie, Rosemary and Garlic Roasted Root Vegetables and Redcurrant Jus
from Chris Wheeler, Executive Chef at Stoke Part and Author of The Ginger Chef 'Served Up'
Brookfield Roast Fillet of Beef with Pomme Puree, Cep Mushrooms, Crispy Pancetta and Baby Carrots
by Chris Wheeler, Executive Chef at Stoke Park and Author of The Ginger Chef 'Served Up'
Pan Fried Pave of Halibut
from Chris Wheeler, Executive Chef at Stoke Park and Author of The Ginger Chef 'Served Up'
Roast Fillet of Sea Bass with a Ragot of British Clams and Mussels, Samphire and Dorset Black cow Vodka Cream Sauce
by Chris Wheeler, Executive Chef, Stoke Park and Author of The Ginger Chef 'Served up'