Chocolate Mousse
Image: Supplied/Landi Govender
150g high-quality dark chocolate (60% – 70% cocoa), chopped
3 large eggs, separated
2 tbs castor sugar
½ tsp vanilla extract
¼ cup (60ml) heavy cream
a pinch of salt (optional)
Place the chopped chocolate in a heat-proof bowl over a saucepan of simmering water (double boiler). Stir until melted and smooth. Remove from the heat and let it cool slightly.
In a separate bowl, whisk the egg yolks with the castor sugar and vanilla extract until the mixture becomes pale and creamy.
Gradually fold the melted chocolate into the egg yolk mixture until well combined.
In a clean bowl, beat the egg whites (and a pinch of salt, if using) until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture in batches, maintaining the airy texture.
In another bowl, whip the heavy cream until soft peaks form.
Carefully fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
Spoon the mousse into serving dishes or prepared chocolate egg shells. Refrigerate for at least 2 hours, or until set.
Garnish with whipped cream, chocolate shavings or fresh berries. For an Easter twist, pipe the mousse into hollow chocolate egg shells, and top with mini eggs or sprinkles.