Chocolate Mousse From Sandra of Perilla

My involvement with Countryside Connection, a rural networking website run by Helene, has lead me to make; new acquiantances and friendships, links with interesting websites and gain some excellent recipes to feature here on farmingfriends.

Sandra Morton of Perilla, a company selling the finest quality British Alpaca socks and accessories which look so comfortable, warm and colourful, has sent a recipe for my site.

I have got an amazing recipe for chocolate mousse that a French girl who stayed with us years and years ago gave me. Its simplicity is the key. Chocolat Patissier Menier is a brand of fine dark cooking chocolate and I have even found it in most good supermarkets.It tends to be in the dried fruit, cake making areas. Any good quality dark cooking chocolate with at least 70% cocoa solids would be fine – it really doesn’t matter.

Chocolate Mousse

  • 100 g of top quality dark chocolate such as Chocolat Patissier (lime green pack)
  • 6 Eggs – Separate the eggs and whisk the whites until stiff.
  • Break up the chocolate and gently melt in a basin over a bain marie – don’t overheat it.
  • Remove from heat and allow to cool slightly then beat in all the egg yolks. It will now be a gloriously shiny dark chocolate.
  • Fold in a little of the egg white first to lighten it a bit and then fold in the rest quickly – put in the fridge to cool in individual bowls or one big bowl.
  • I think it needs to be made the day it is eaten.
  • Serves 4-6 people.
  • The rule of thumb with this recipe is that is can be increased in volume or decreased by working on the ratio of one strip of chocolate to one egg.

Best wishes, Sandra

I love chocolate mousse and have plenty of eggs for this recipe – so thanks Sandra. Let me know when you have tried this recipe what you think.