Dairy Free. Vegetarian.
Yes, really, it’s dairy free…. Yay!!!
This is my most favourite dessert. If my family and friends want to make this for me when I come to dinner then I will love you forever and I may even do the washing up too!
Thank you to the chef James Martin, and Women and Home magazine (Feel Good Food, christmas 2008) for this recipe, you have transformed my life.
prep. time – 15 minutes, plus 2 hours chilling
Dark chocolate (your favourite, 70% cocoa solids and check it is dairy free*) – 200g
3 large free-range eggs
Golden caster sugar – 40g
125 ml warm water
1) Break up the chocolate into a large sized heat proof bowl and melt slowly over a pan of gently simmering water. Add the 125 ml warm water to the chocolate and stir now and again during the melting process.
2) While the chocolate is melting separate the egg yolks from the whites. The whites need to go in to a very clean bowl (no traces of grease).
3) Take the chocolate off the heat and stir well until it is smooth and glossy. (you may go through a bit of a lumpy phase but keep stirring and all will be ok)
4) Whisk the egg whites with an electric mixer until softly peaking. Add the sugar. Continue whisking until the sugar is incorporated and the whites will stand in firm peaks in the bowl (the whites should stay in an upturned bowl!). The whites should look glossy – do not over beat.
5) Add the egg yolks to the cooled melted chocolate and mix thoroughly.
6) Add 1/3 of the egg whites to the melted chocolate and mix thoroughly to loosen the mixture.
7) This is the delicate, gentle bit… Add the next 1/3 of the egg whites to the chocolate mixture and gently fold with a metal spoon. Do not beat, you want all those lovely bubbles to make the mousse light and fluffy.
8) Repeat step 7) with the final 1/3 of egg whites.
9) Divide the mixture between 6 of your favourite serving glasses/dishes.
10) Put in the fridge to chill for at least 2 hours.
P.S. I have lovely memories of my grandmother teaching me how to make the chocolate leaves -melt some left over chocolate and gently coat the underside of clean rose leaves. Leave to set in the fridge for 1 hour. Take out the fridge and leave for 5 minutes, then carefully peel the leaf away. Make more than you think you will need because there are always casualties!
*Cocoa butter is ok in a dairy free diet (this is a product of the cocoa bean and is not related to milk butter)