Ingredients
Serves 4-6330g dark chocolate (70%)
2 eggs
2 egg yolks
460ml pouring cream
1 sheet gold-strength gelatine
1 x 150g punnet raspberries
Method
A firm favourite with my girls. If you have young children, prepare for a battle over who licks the spoon and who licks the bowl! And beware of nocturnal trespassers who can't resist a quick finger-dip into the mousse as its sets overnight.
Line a 1.5 litre capacity dish with baking paper. Melt the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Leave to cool until just warm.
Using an electric mixer, whisk the eggs and yolks together until thick and pale. In a separate bowl, whip 360ml of the cream to soft peaks.
Heat the remaining cream in a small saucepan over low heat until simmering, then remove the pan from the heat. Soak the gelatine in a sauce of cold water until soft, then squeeze out any excess liquid. Stir the soaked gelatine into the cream until dissolved.
Fold the egg mixture into the melted chocolate until combined, then add the warm cream. Finally, fold through the whipped cream. Pour into the prepared tin and place in the fridge to set overnight.
The next day, remove the chocolate mousse from the fridge. Use hot spoons to scoop quenelles onto serving plates. Crush the raspberries and spoon over the top of the mousse.
Serve.
From Guillaume: Food for Friends, published by Lantern, RRP: $79.95