Nick Coffer’s Weekend Recipe

Classic French Chocolate Mousse

I’m all for innovation and doing things differently. But some things just need to stay true to their classic routes. For example, I love making fresh pizza, and a true Napolitana pizza base only uses yeast, water and flour. No new-fangled additions of sugar, honey or semolina. The same goes for the classic French version of chocolate mousse. No need for whipped cream or any flavourings – this is strictly just chocolate, eggs and a touch of sugar. Perfectly simple and simply perfect. This recipe works on a per person basis, just make it as big or as small as you need, although a minimum batch for two people is best…

Ingredients per person: 1 egg 35g quality dark chocolate (70% is best) 1 teaspoon caster sugar

Melt the chocolate in a bowl over a gently simmering pan of water (the bowl mustn’t touch the water). Meanwhile. separate out the egg white and egg yolk. 3. Whisk the egg white until firm and stiff. Whisk in the sugar. You’ll get a lovely silky mix. 4.

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8. Once the chocolate is melted, add in the egg yolk and stir well. The mix will go a little thick. Stir in one third of the beaten egg whites to loosen the chocolate mix. Now you need to fold in the remaining egg white. Pour it onto the chocolate mix. Using a metal spoon, fold the egg white using a swirling “figure of eight” motion. Turn the bowl as you do it too. The combination of the figure of eight and turning the bowl will mean the egg whites fold in beautifully. It’s important to fold and not stir – if you stir too hard, you will take all of the air out of the egg. Pour the finished mix into either several small ramekins/ glasses, or one large one bowl, and chill in the fridge for at least four hours. You can decorate with a little grated chocolate and serve.

BBC Three Counties Radio presenter and cook, Nick Coffer

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