Sarah's Chocolate Mousse
Photography Sarah Tuck.
Makes: 6
INGREDIENTS
200g 70 per cent dark chocolate, chopped
1 tablespoon butter
2 eggs, separated
2 tablespoons caster sugar
2 tablespoons your favourite spirit or liqueur (I like to use whiskey or Armagnac)
1 cup cream (whipping cream)
½ cup Valhrona chocolate balls to decorate (optional)
METHOD
Put the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until melted and smooth, taking care that the base of the bowl doesn’t touch the water. Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate. While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold a third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
Plop into serving glasses and chill for 3 hours (or up to overnight) before serving. Sit at room temperature for 10 minutes before serving sprinkled with chocolate balls.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.