Ginger Chocolate Mousse

I have always been a big fan of chocolate mousse, I know some people regard it as a little passe but I don’t care, I love it! This is my decadent, glorious Ginger Chocolate Mousse and it is simply divine.

Be warned however, do not attempt to eat the whole bowl on your own!!!

Ginger Chocolate Mousse
8oz good quality plain chocolate, I like Green & Black’s
4 eggs, separated
2oz stem ginger in syrup, finely chopped
2 tbsp syrup (from the stem ginger)

Melt the chocolate over a bain marie. Keep your eye on the chocolate to ensure it doesn’t get too hot and burn. Once the chocolate has melted, remove from heat and beat in the four egg yolks. Add the stem ginger and syrup and mix until well blended. If you like your mousse really smooth, then use a hand blender on the chocolate mixture at this point to get rid of any bits of ginger. I really like the bits!

In a separate bowl, whisk the egg whites until they form soft peaks. These won’t be as glossy as when making meringue and the peaks will be softer. Slowly fold the egg whites in the chocolate mixture until blended. Pour the mousse into individual serving dishes, I like to use glass ramekins and chill in the fridge until you are ready to serve. I’d recommend at least an hour, if not more otherwise you might find your mousse is runny in the middle.

As an alternative method, Green & Black’s do a gorgeous bar of ginger chocolate. You could use one of these instead of the plain chocolate and stem ginger.

N.B. This recipe contains raw egg so the usual warnings apply to pregnant women and anyone else at risk.

I’m sorry to say that I don’t have a photo of this at the moment, I will whip some up this week and post it then. I’m writing a cookery book that is all chocolate, all the time. I must say that the research is so much fun. Luckily, I have lots of willing tasters or my diet would be totally shot!