Back to the Classics: Steakhouse Edition: Chocolate Mouse

One of my favorite memories about Steak and Ale was that I could get Chocolate Mousse there. I remember the first time I tried to make Chocolate Mousse at home, Broder and I managed to ruin a sauce pan as we didn't know what a "double boiler" was at the time. I think that Maman would be much more impressed this time around.

Chocolate Mouse

Ingredients

85g dark chocolate, 70% (I used Green & Black's)

1 tbsp cocoa powder, plus extra for dusting

½ tsp coffee granules

½ tsp vanilla extract

2 egg whites

1 tbsp golden caster sugar

50g full-fat Greek yogurt

handful raspberries, to decorate

Directions

Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.

Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

Mouse? Mousse?

This was super good and WAY easier than I expected. The Greek yogurt adds a tartness that Mousse that, while a little different, added a very nice texture and flavor to a normally overly sweet dessert. If I had had some berries, they would have been perfect garnish for this bad boy.

Until the next dessert...