My mum is brilliant at languages; she speaks pretty good French and German. My dad was fluent in Italian. My sisters have also managed to pick up the languages they were taught at school to an impressive standard. But the language gene seems to have skipped me, because the only things I remember from language lessons at school are the german for “round the corner” (“um die Ecke”!) and the recipe for this chocolate mousse.
I was flicking through our french textbook in lesson one day and towards the back of the textbook I came across a recipe for chocolate mousse. Despite having never made anything in my life at this point, I decided to note it down. The recipe was in French, but fortunately it is the simplest recipe in the world, it had pictures with the method, and it turns out I can at least understand French numbers
I’ve made hundreds of desserts over the years now, but this is still one of my favourites. All you will need for this recipe is your favourite chocolate (milk and dark work equally well) and eggs.
Melt the chocolate, beat in the egg yolks and then add the whisked egg whites. Chill for an hour and they’re ready to eat. Easy!
From a French text book
Serves 2 (although I always want more)
125g/ 4.5 oz chocolate
2 eggs, separated
Melt the chocolate in a bowl over simmering water. While the chocolate is cooling, whisk the egg whites in a separate bowl until soft peaks form. When the chocolate has cooled to body temperature, beat in the egg yolks. At this stage the chocolate may start to seize up and it will seem like it’s ruined. It isn’t! Don’t panic! Fold in the egg whites in stages and the mixture will loosen right up. Divide between two dessert dishes and chill in the fridge for an hour or so. Enjoy!