- 200g dark chocolate, broken into pieces
- 120ml warm water
- 3 large eggs, yolks and whites separated
- 40g caster sugar
- Fresh raspberries (you can use blueberries or any fruits you like)
- (Optional) Dusting of icing sugar
6 serving glasses (anything easy to cover with cling film and refrigerate.
I find transparent cups more appealing!)
- Place the chocolate pieces and water into a heat proof bowl. Sit the bowl over a pot of barely simmering water with the heat to the lowest. The chocolate will melt completely within 6 minutes.
- (Chocolate mixture) Remove the bowl from the heat and stir the glossy chocolate. Let it cool for 2-3 minutes. Immediately stir in the egg yolks and mix well.
- (Egg white mixture) In a separate bigger bowl, whisk the egg whites with a handheld mixer/ballon whisk till it is light (soft peaks!). Add the sugar in one third at a time. Whisk again until glossy.
- Using a spatula, gently fold a tablespoon of the (egg white mixture) into the (chocolate mixture). Carefully fold in the rest of the egg white mixture by batches. (Careful not to over fold, we want to keep as much air bubbles/foam of the egg whites in the mousse.)
- In your serving glasses, put a few pieces of raspberries in. Gently scoop the mousse into the glasses. Cover with cling film to seal, and chill in the fridge for at least 2 hours until set.
- When ready to serve, remove the cling film. Plop on a piece of raspberry and dust icing sugar over.
