Although, there can never be too much chocolate richness ;) Thumbs up! Set aside for the moment. No white streaks should be visible. You don’t need to clean the beaters when going from whites to yolks. Then – as these things tend to happen – I started finding it everywhere. I first came across a version of this voluptuously soft, rich chocolate Jane, Virginia, USA. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. I make this with 70% dark chocolate with caramel chips, the added bite of caramel is delicious! The smooth and silky texture was lovely and so delicious! so amazingly easy to whip together before din-din; and so fun the anticipation! Stir in the oil to combine and set aside for a moment. You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating. Leave to cool for 10 minutes. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of maldon salt until pale, thick and about doubled in volume. ....The luscious and smooth chocolate taste delightfully delicious - thank you Nigella for the elegant and joyful simplicity of it all - ❤️ !! Think this is dessert for Friday, it was so easy to make and took no time at all. Whisk the egg whites and a pinch of maldon salt in a grease-free bowl until you have firm peaks. We enjoyed this wonderfully sinful chocolate mousse by the warm fire - my husband absolutely loved it ! Copyright © 2020 Nigella Lawson, 150 grams dark chocolate 70% cocoa solids (roughly chopped), 4 large eggs at room temperature (separated), 6 ounces bittersweet chocolate 70% cocoa solids (roughly chopped), pinch of sea salt flakes plus 1/4 teaspoon. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Set aside for the moment. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. But may want something fresh with it to balance out the richness. You don’t need to clean the beaters when going from whites to yolks. I made this today as a test before a dinner party I'm having on friday. Thank you {% member.data['first-name'] %}.Your comment has been submitted. London. For US cup measures, use the toggle at the top of the ingredients list. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Hi! Built by Embark. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Really happy with how it turned out.