"We make a huge bowl of this chocolate mousse for each service at Ad Lib and serve it at the table. Experiment with your favourite couverture - we use a 50-50 blend of Valrhona and Cacao Barry - and whatever you do don't use compound chocolate," says Sawyere.
- 100 gm very dark chocolate (70% cocoa solids), finely chopped
- 100 gm dark chocolate (55% cocoa solids), finely chopped
- 125 ml pouring cream, at room temperature (½ cup)
- 15 ml each Grand Marnier and Kahlua
- 2 eggs, separated
- ½ tsp pure vanilla extract
- 45 gm caster sugar
- To serve: pouring cream, coarsely grated dark chocolate and wafers
- 1Melt chocolate in a heatproof bowl over a saucepan of barely simmering water (5-6 minutes), stir until smooth, set aside.
- 2Whisk cream until soft peaks form (2-3 minutes), set aside.
- 3Whisk liqueurs, egg yolks, vanilla and 30ml hot water in a heatproof bowl over a saucepan of simmering water until light and fluffy (3-4 minutes). Remove from heat, whisk until cooled to room temperature, then whisk in melted chocolate.
- 4Whisk eggwhites in a separate bowl to soft peaks (1-2 minutes), gradually add sugar and whisk to firm peaks (2-3 minutes). Fold into chocolate mixture, then fold in cream, transfer to a 1-litre serving bowl and refrigerate until firm (2-3 hours). Serve quenelles of mousse drizzled with cream and scattered with grated chocolate, with wafers for dipping.
This recipe is from the July 2012 issue of .