Guittard's Chocolate Mousse by Edd Kimber

Light yet indulgent, deeply chocolatey and surprisingly simple to make, this mousse is designed to be enjoyed together. Made with Guittard’s Bittersweet Chocolate Baking Bars 70% Cacao, butter, eggs, and a splash of coffee, it delivers a smooth, airy texture and an irresistibly rich finish. Perfect for Valentine’s Day, this is a dessert that feels thoughtful without being complicated and can be easily prepared ahead of time. 

Want to see how it's made first, then watch the man himself in action!

 

Ingredients:

250g dark chocolate (60-70 per cent cocoa solids), finely chopped

60g unsalted butter

60ml strong black coffee

4 large eggs, separated

50g caster sugar

2 tablespoons Amaretto, rum or brandy (optional)

Whipped cream and crushed amaretti biscuits, to serve (optional)

Directions:

Put the chocolate, butter and coffee in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate and butter to melt, stirring occasionally. Once you have a smooth mixture, remove the bowl from the heat. In a large separate bowl, whisk the egg yolks and the caster sugar together for 5 minutes or until the yolks are pale and thick. Add the rum, if using, and whisk to combine.

Put the egg whites in a clean, grease-free bowl and, using an electric mixer, whisk until they hold stiff peaks. Add the chocolate mixture to the egg yolks and mix to combine. Working in three additions, carefully fold in the egg whites using a spatula, folding until you can no longer see any streaks of white. Pour the mousse into a large serving bowl or divide among 6-8 serving glasses. Chill in the fridge for at least 4 hours to set. Serve topped with a little lightly whipped cream and some crushed amaretti biscuits if you wish.

This dessert will keep for up to four days stored in the fridge.