So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.
Many chocolate mousses are made with a mix of cream and eggs and often use gelatine as a setting agent so they can be quite heavy, this recipe is lightness itself relying on the flavour of the dark chocolate, the liqueur, and the airy whipped egg whites. The squeeze of lemon helps stabilise the egg whites when they are being whipped and prevent over whisking, if you over-whisk the egg whites they will collapse and separate and you will lose all the air that you have whisked in and the resulting mousse will be very heavy. Follow the instructions carefully and be patient whilst folding in the whipped-up egg whites so that you lose as little volume as possible and you will be rewarded with light, fluffy chocolate mousse.
For your chocolate mousse, you can use a choice of liqueurs, but my favourites are orange or coffee based which are natural partners with dark chocolate.
Chocolate Liqueur Mousse makes 4
200 gr premium Dark Chocolate ( a minimum 60 % cocoa solids )
7 free-range Egg Whites ( use the egg yolks in your Bearnaise Sauce )
50 gr Caster Sugar
4 tablespoons of Coffee or Orange Liqueur
A squeeze of fresh Lemon Juice
Place a medium glass or metal bowl over a pan of simmering water (do not allow the base of the bowl to touch the water) and add the chocolate. Melt the chocolate, stirring occasionally, meanwhile put the egg whites and lemon juice into a second large, clean bowl and whisk until they form soft peaks. Sprinkle over the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage.
When the chocolate has melted, remove the bowl from the heat and add one-third of the egg whites, and whisk them into the hot chocolate very quickly. This is important as the cool eggs can cause the chocolate to start to set if not mixed in speedily and the resulting mousse will be lumpy.
Using a spatula or the side of a large metal spoon fold the remaining egg whites and the liqueur into the chocolate mixture, the egg whites need to be totally incorporated but not over mixed as this will start to knock out the whisked in air bubbles. Carefully spoon the mousse mixture into four glasses or serving dishes and place in the fridge for at least a couple hours to set.
What to Drink? Chocolate mousse pairs well with sweet dessert wines and more unusually fruity Australian Barossa Valley Shirazes. For a beer why not try a Cherry or Raspberry Kriek beer.
Allergens in this recipe are;