Chocolate mousse

By Faeza
14 November 2015


¦ 4 egg yolks (use very fresh eggs)

¦ 50g (¼ cup) castor sugar

¦ 60ml (4 tablespoons) orange juice

¦ 150g good quality dark chocolate

¦ 315ml (1 ¼ cup) fresh cream

¦ Extra chocolate for decorating


Beat yolks and sugar thoroughly with an electric beater or rotary beater until foamy.

Melt the chocolate in a double boiler, remove from heat and allow to cool slightly.

Stir chocolate into the egg yolks while still warm. Mix in the orange juice.

Whip the cream until soft peaks form, fold into the mousse.

Immediately pour into a small bowl or 4 serving glasses and set for at least two hours in the fridge. M