Chocolate Mousse

When the rich, bubbly texture of chocolate mousse hits my tongue I am immediately transported back to my childhood kitchen table.  It is reminiscent of my four siblings and I persevering through mounds of steamed broccoli in the hope that our courageous efforts would be rewarded with a delightfully chocolaty dessert that satisfied our sweet tooth.  This mousse does not disappoint, tingling every eagerly awaiting taste bud. 

Serves 4

- 165g good quality 70% chocolate

- 8 medium egg whites 

- 1/4 tsp lemon juice

- 20g sugar

Method:

1. Melt the chopped chocolate in a large heatproof bowl over a pan of simmering water.

2. Whisk the egg whites with the lemon juice on a medium speed until they form soft peaks.  Turn up the whisk to a high speed and gradually add the sugar.

3. Whisk until you get firm peaks then take a third of the egg whites and whisk briskly into the melted chocolate then immediately fold the remaining egg whites using a large spatula.

4. Pour the mousse into individual serving bowls or glasses and leave to set in the fridge for a minimum of 6 hours before serving.  

(recipe adapted from the Times Magazine)