Chocolate Mousse

• 4large eggs, separated
• 200 mldouble cream
• 50 gcaster sugar
• ¼ tspfine salt
• 25 gunsalted butter
• 220 gdark chocolate (70%), chopped
• 1 tspvanilla extract
• 1 tspespresso powder (optional) (optional)
• 100 mldouble cream (for caramel)
• 150 gcaster sugar (for caramel)
• ½ tspsea salt flakes
• 50 gunsalted butter (for caramel)
• 100 gfresh raspberries (optional)

Method

1. 1Melt the chopped dark chocolate with the 25g butter in a heatproof bowl set over a pan of barely simmering water, stirring gently for 4-5 minutes until silky and glossy. Lift off the heat and stir through the espresso powder if using and the vanilla. Leave to cool for 5 minutes so it thickens slightly but still pours from the spoon.
2. 2Whisk the egg yolks with half the caster sugar (25g) for 2-3 minutes until pale and ribbon-like; the trail of the whisk should sit on the surface for a couple of seconds. Fold into the cooled chocolate until glossy and smooth.
3. 3Whip the 200 ml double cream for the mousse to soft, floppy peaks; stop before it stiffens. Fold a third into the chocolate to loosen, then fold in the rest with a light hand to keep the mousse airy.
4. 4In a clean bowl, whisk the egg whites with the salt to soft peaks, then add the remaining 25g sugar and whisk to stiff, glossy peaks that hold their shape on the whisk. Fold a spoonful into the chocolate to slacken it, then fold in the rest in two additions until no white streaks remain; billowy, not dense.
5. 5Divide between six ramekins or glasses, smooth the tops, and chill for at least 2 hours, ideally 4, until set with a slight wobble in the centre.
6. 6For the caramel, melt the 150g sugar in a heavy-based pan over a medium heat without stirring, swirling occasionally, for 6-8 minutes until a deep amber. Whisk in the butter; it will hiss and bubble; then pull off the heat and slowly stream in the 100 ml warm cream for the caramel, whisking until glossy and smooth. Stir in the sea salt flakes and let cool for 5 minutes until pourable but not runny.
7. 7To serve, spoon a generous puddle of warm caramel over each mousse so it pools and slides down the sides, add raspberries if using and a final pinch of sea salt flakes.

Per serving

kcal

733

protein

8.9g

fibre

4g

carbs

51.9g

fat

53.3g