Admission: this is a recipe re-post.
BUT. I can explain.
One. You can never have too much chocolate mousse.
Two. Last time I posted this recipe it was part of a menu, which means Mr Google makes it harder for people to locate on my site (including me).
Three. You can never have too much chocolate mousse.
Time is also (as ever) a factor. I whisked up a batch of these on Saturday afternoon while babe ES was asleep and toddler AS was playing football in the garden with our Ukranian builder's wife and child. DS has once again skipped off to Siberia (for seemingly ever longer and longer periods) so actually it's nice to have the company of a troupe of workmen and their various spouses/offspring/girlfriends. Never mind that we don't speak the same language. Who needs to REALLY understand every word when you're talking about water based versus oil based paint finishes? Or the importance of upgrading the fuse box? Or when they think/hope/dream that they might finish?
Anyway, I thought I'd take advantage of the bonus childcare to do a spot of cooking for the weekend. Chocolate mousse is the most magical of desserts which you can whip up in fifteen minutes, often without going shopping, and which never fails to please. Fun for little ones to help with in the kitchen and an essential caffeine hit for 'grownups'. This weekend it served as a family brunch dessert. As my previous version was part of a date night menu (those were the days), I've upped the quantities here to feed more hungry bellies. The numbers are easily divisible if you'd prefer to make four, or even eight if you're going WILD. Sure, a fair amount of it has ended up on the window and door frames, but the workman still have to do the last coat (of glycerine, the same in every language as it turns out) so they can just paint right over it.
Serves 6, takes 15 minutes, plus chilling time
This time round I used 70% cocoa chocolate with cocoa nibs in the bar. This adds a pleasing little crunch, but feel free to use regular dark chocolate if you're a purist. You could also add an optional tbsp of coffee or booze when you stir in the egg yolks, for extra peps.
* Dark chocolate - 225g
* Butter - about 60g
* Eggs - 6, at room temperature
* Sea salt - a pinch
Melt the chocolate and butter in a heat proof owl over a bain mairie, stirring occasionally. When melted, remove from the heat.
Separate the eggs.
In a large, spotless bowl whisk the egg whites to form soft peaks.
Stir the egg yolks and sea salt into the chocolate.
Fold the egg whites into the chocolate mixture, trying to maintain as much air as possible. To do this, using a large metal spoon, first mix in about a quarter of the egg whites to 'loosen' the mixture. Then gently fold in the rest of the whites, a large spoonful at a time, using a circular wrist motion.
Spoon the mixture into 6 glasses and place in the fridge for two hours before serving.