141.Chocolate Mousse : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Do not use cooking chocolate, use pure chocolate bar.

Ingredients: to serve four

8 oz / 200g plain chocolate

¼ pint / 140ml double cream

4 eggs

1 oz / 25g sugar

3 table spoons rum or brandy


Separate the egg yolks and whites.

Melt the chocolate over a pan of hot, not boiling water and then stir in the double cream and keep hot.

Beat together the egg yolks and sugar.

Add the chocolate mixture gradually to the yolks and sugar and then continue to whisk over the hot water for five minutes until thick and creamy.

Remove from the heat and add the rum.

Whisk the egg whites stiff and then fold into the mixture.

Chill and decorate with a little grated chocolate before serving.

Keep in a fridge, Eat within 24 hours.