Updated: Apr 5, 2021
A few fiddly stages but worth it for the intense flavour.
This is another firm favourite from my 12 week evening course at The Leith School of Cookery. The teacher, on this part time course, was quite a character. He had a great sense of humour, a real talent for cooking and plenty of anecdotes. He was adept at bringing together this electic mix of adult learners with well placed praise and encouragement. Each week he would highlight someone's new found skill, passion or personal sense of achievement with one of the dishes. Due to the amount of superlatives he expoused, when tasting our creations, he cleverly embedded in each of us a confidence that I am sure has stayed with each of us to this day. I am delighted that he chose to focus on me during chocolate mousse week and declared it my 'signature' dish. The recipe is fiddly in places and lesser recipes potentially might skip or simplify various stages but this recipe is my go to 'dinner party dessert and I eagerly invite you to try it out. You won't be disappointed. The recipe can be found on page 483 of the Leith's Cookery Bible. For a visual step by step be sure to watch my episode, 'Just Desserts!' To be released in the New Year.
Ingredients (serves 4)
70g / 2 1/2oz granulated sugar
110ml / 4fl oz water
3 egg yolks
170g / 6oz plain chocolate, chopped
340ml / 12fl oz double cream, lightly whipped
Put the sugar and water into a small heavy saucepan and heat gently until the sugar has completely dissolved, then bring to the boil.
Boil to the short thread stage (when a little syrup is placed between a wet finger and thumb and the fingers are opened it should form a thread about 2.5cm / 1in long)
Allow to cool slightly
Pour the sugar syrup over the egg yolks, whisking all the time. Carry on whisking until the mixture is thick and mousse-like.
Carefully melt the chocolate in a heatproof bowl set over, not in, a saucepan of simmering water. Fold the chocolate into the egg mixture.
Immediately and carefully fold in the lightly whipped cream. Use as required.