Method
Separate eggs and keep yolks and whites separate. Melt chocolate, break into pieces and put into heat proof dish in a pan of water, don't let water NEAR the chocolate. Once chocolate has melted over a moderate heat beat in the egg yolks. Beat well as it cools and then beat in the cream, it should go to a lovely glossy colour. Leave to stand for ten minutes then beat egg whites and when starting to stiffen add sugar. When they are ready they should give a soft peak then fold into mixture. Put the mixture into ramekins or small dessert dishes. Cut and clean strawberries and place into mixture in a pattern, or raspberries in a circular or decorative shape. Then cover with cling film or foil and chill in fridge or pantry for 2 hours or more.
A piece of mint is nice for a decorative touch or a swirl of whipped cream on top. Delicious and far simpler than many recipes.
Thanks to
Suzy Ripley from the United Kingdom for submitting this Chocolate Mousse with Raspberries or Strawberries recipe.
Added on 05 February 2009.
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