Time to dive into this dark chocolate mousse courtesy of West London pâtisserie atelier, Le Choux who - as the name suggests - specialises in all things choux pastry, made fresh daily by a small team of passionate pastry chefs. Even better, this mousse is dairy-free to please the plant-based people in your life.
Serves 8-10
240g Firetree couverture (chocolate for baking & making), at room temperature
100g just-boiled water
80g egg yolks, beaten
200g egg whites
60g caster sugar
1g sea salt flakes
Pomegranate seeds and your choice of Firetree hot chocolate sprinkles, to serve
You will also need:
A temperature gun
1 Chop the chocolate couverture in smaller pieces and place in a bowl.
2 Pour the hot water over the chocolate and stir to until the chocolate melts. If it is not fully melted, you can put it on a bain-marie until it is fully melted.
3 Using your temperature gun, make sure your chocolate mixture is between 55-65ºC. If your chocolate is too cold then it will stiffen when you add the eggs!
3 Gradually add the egg yolks, whisking at all times, and mix until smooth. Set aside.
4 Add the egg whites, sugar and salt to a clean, grease-free mixing bowl and beat until soft peaks just form. Do not overmix.
5 Gently fold in your egg whites to the chocolate mixture until smooth and just combined. Do not overmix.
6 Pour your mousse into your favourite serving dish or into individual small glasses or bowls.
7 Chill for 3 hours. Serve with a sprinkle of pomegranate seeds and your choice of Firetree’s hot chocolate pieces on top.
