Super mouth watering chocolate mousse perfect for a choco-dose after your Christmas lunch.
- 300 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
- sea salt
- 8 large free-range eggs
- 100 g caster sugar
- 300 ml double cream
- 2 tablespoons good-quality cocoa powder , plus extra for dusting
- Place the dark chocolate and a pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water (double boiler), making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
- Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another.
- Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth.
- Whisk the whites with a tiny pinch of salt until they form soft peaks.
- In an other bowl, beat the cream until slightly thick and just whipped.
- Once the chocolate has melted, carefully lift the bowl out of the pan.
- Add 3 shots of amaretto and the cocoa powder to your bowl of yolks and mix well.
- Add in the cream and mix again, then fold through the melted chocolate until it’s well combined.
- Finish by tipping in the egg whites, then keep folding until the mix is smooth and evenly coloured.
- Spoon or ladle the mousse into a big bowl or divide between little glasses and pop in the fridge for an hour or two until set.