From time to time, my wonderful girlfriend cooks me dinner. We used to cook together often, dividing the culinary labour much more equally, but that was in an old flat with a larger, more pleasant kitchen, which we enjoyed spending time together in. These days, in our small, unfriendly kitchen, I tend to do most of the cooking, which works just fine: I love it, and also happen to be at home more often, which, of course, helps.
But like I said, sometimes B cooks me dinner. She goes all out in these instances, treating me to a main course (usually a special request from myself) and a dessert (often kept secret until the last minute.) Most recently, chocolate mousse – that classic, always-a-winner dessert, had been mutually decided on. But it was made with a twist – we had half a bar of dark chocolate flavoured with coffee waiting to be eaten, and that ended up getting thrown in. It worked really well – really rich, dark chocolate mousse, with the subtle, but definitely discernible flavour of coffee. It’ll be going on the request list!
The original recipe is from Delia, which you can find here, but B made two thirds of the recipe, which gave us five or six small portions.
130g 70% dark chocolate (B used 50g dark choc with coffee, 80g plain dark choc)
80ml warm water
2 eggs, separated
25g golden caster sugar
Break up the chocolate into small pieces, then put into a large bowl along with the 80ml water. Heat this over a pan of just simmering water (making sure the base of the bowl does not touch the water.) Let the chocolate melt slowly.
Take the chocolate off the heat, and stir well until smooth and shiny. Let it cool for about two minutes, then stir in the egg yolks. Beat with a wooden spoon until well mixed.
Then, in a very clean bowl, whisk the egg whites. Once they form soft peaks, add the sugar, a little at a time, whisking all the while, until the sugar has all been combined and the whites are glossy.
Use a metal spoon to fold in one spoonful of the whites into the chocolate mixture (this will loosen it up a bit.) Then, very slowly and carefully fold in the remaining whites. Delia says to use ‘gentle folding and cutting movements’, which will make sure the mousse is aerated and light once set.
Once done, either spoon into individual bowls or one serving bowl, cover with cling film, and chill for at least two hours.
Was wonderful with fresh raspberries!