Raymond Blanc's chocolate mousse recipe

1. 1

   Melting the chocolate: place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy.

2. 2

   Stir until smooth, then remove from the heat.

3. 3

   Keep warm over the pan of water while you whisk the egg whites.

4. 4

   Whisking the egg whites: with an electric beater, whisk the egg whites and sugar for 2-3 minutes, until they form soft peaks.

5. 5

   Adding the eggs to the chocolate: stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

6. 6

   Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy.

7. 7

   Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

8. 8

   Decorate with sprigs of fresh mint, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.