I cannot remember how many times I have eaten or made this wondrous dessert. It is one of those culinary staples that is a constant in my life! Of course over recent years I have been a little aversive, given it's general decadent nature and high fat content. However, I have been reading Nigella's book How to Eat: Pleasures and Principles of Good Food and enjoying the chapter on feeding small children. There I found a lovely simple recipe for chocolate mousse that I simply had to try. I had also seen a nice easy version in Jo Seagar's excellent book Lip Smackin', Fast Cookin', Hunger Bustin', Gr8 Tastin' Cookbook (which my son uses a lot as the recipes are tasty and straight forward) but Jo's recipe uses a lot of cream and more chocolate and I thought Nigella's version, using both egg yolks and egg white seemed not only more practical (I prefer not to have egg whites hanging around or I will just be tempted to make meringues!!!) and somewhat lighter (in both texture and calories!)
I will include both recipes here though and you can decide for yourself which recipe to try. Nigella says that this recipe would feed 4 small children, and all I can say to that is -they must be very small children!!!! We made the recipe up at 1 1/2 times the called for quantities and it made 4 very small portions- albeit rich and probably quite sufficient! Jo's version, with it's bigger quantities she says makes 6 large servings or 10 small. Having not made it yet (although, let's be realistic here, it is only a matter of time!) I can't comment on how big those serving sizes really are.
Children's Chocolate Mousse (Nigella Lawson)
100g milk chocolate (at least 40% cocoa solids-I used 60% dark chocolate, because it is my preference and it was delicious!)
1 tbsp golden syrup
2 eggs separated
Melt chocolate with 1 1/2 tbsp water and the golden syrup. When smooth remove from heat (I microwaved mine in short bursts). Whisk egg whites until you have a stiff snow. Beat the egg yolks, one by one, into the still warm chocolate mixture. Take a dollop of the egg whites and beat well into the chocolate mix to loosen it a little. Fold the rest of the whites in and incorporate well. Pour into 4 small bowls and refrigerate for at least 6 hours (we waited a couple of hours and they were totally fine)
Delicious Choccy Mud Mousse (Jo Seagar)
250g dark chocolate
3 egg yolks
2 tbsp sugar
Pour cream into microwable jug or bowl and heat on high for 2 mins until just about to boil. Place chocolate, egg yolks and sugar in a blender and pour in the nearly boiled cream. Securely put on lid and blend until smooth and well combined. Pour into serving dishes and leave to set for at leas 3 hours in the fridge. Keeps for 3 -4 days in the fridge.