Remember the days of Chocolate Angel Delight? It was the only good flavour – the less said about the Strawberry or Banana flavours, the better. I just Googled Angel Delight and had a look at the list of ingredients. It has so many long-winded, sciencey, unappetising names that I can feel the steady drip of Michael Pollan’s tears on my shoulder as I write this: tetrasodium diphosphate – umm, what? So I decided to make a chocolate mousse myself. Compared to the 17 or so funky ingredients in a packet of powdered Angel Delight, this Chocolate Mousse has six. It doesn’t take a huge amount of time to make. You can whip it up – literally – in next to no time. It needs a good few hours to set in the fridge (and it also tastes good 2-3 days later).
*Are you wondering what happened to Part Un? The method I started with said to pour and fold the melted chocolate straight into the whipped egg whites which spells disaster because (I think, basing this on my Home Economics food science schoolin’) the protein in the whites -specifically the albumin – wraps around the liquid chocolate, separating it into little lumps, which is fine if you want to have your chocolate mousse with a Cadbury’s Flake crumbled throughout it. It doesn’t affect the light, airy texture of the mousse, provided you are gentle with the whites. It does affect the appearance, meaning the mousse is a lot lighter in colour, with flecks of dark chocolate visible throughout. I wanted the smoothest mousse possible so I did a bit of research and altered the method so that the liquid chocolate is first mixed with the egg yolks and then folded into the whites. This worked a treat. The resulting mousse was darker and more chocolately-looking, with no annoying little lumps of chocolate.
This recipe makes a huge amount of mousse, which will easily serve 4-6 people. It’s very rich. I would recommend pouring the mousse into individual pots then leaving them to set in the fridge – though there’s nothing funner than eating spoonful after spoonful of this delicious dessert out of a big, bottomless bowl. I would also strongly recommend using eggs that are at room temperature – if the yolks are too cold when you mix in the chocolate, the chocolate will begin to go hard and won’t fold into the egg whites effectively.
Chocolate Mousse7 oz chocolate (I used half Cadbury’s Dairy Milk and half 74% chocolate) 7 egg yolks, @ room temp, beaten 2 tblsp white sugar 1 pinch table salt 7 egg whites, @ room temp ¼ tsp cream of tartar 1¼ cups heavy cream
1. Melt the chocolate in a double boiler or microwave and allow to cool down (I have found the double boiler method makes the chocolate and the bowl really hot, so it’ll take longer to cool. Using the microwave means the chocolate is ready to use much sooner. Test with your finger. If it is quite hot, stir it up a little to cool it. If the chocolate is too hot, it’ll cook the egg yolks).
3. In a very large bowl, whip the egg whites with the salt and cream of tartar to form soft peaks. Sprinkle in the sugar and continue whipping to form medium-stiff peaks.
4. Beat the egg yolks. Whisk the chocolate in completely (if you find the mixture hardens a little, put in the microwave at a very low temperature at 30 sec intervals until the chocolate is liquid enough that it’ll pour).
5. Using a large metal spoon, gently but firmly fold the chocolate mix into the egg whites, making sure to scrape up any chocolate that has sunk to the bottom. Keep mixing until everything is fully incorporated.
6. Fold in the whipped cream until evenly blended.
7. Pour into individual pots/ramekins or into one large serving bowl and chill in the fridge for at least 2 hours.