Raymond Blanc Dark Chocolate Mousse

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Raymond Blanc Dark Chocolate Mousse

This recipe has been adapted from the wonderful Raymond Blanc Dark Chocolate Mousse. What I love about this recipe that it only uses four ingredients and can be made in less than 20 minutes! The red chilli goes beautifully with the dark chocolate giving it a delicate Indian twist. It has no cream or butter so it’s lower in fat than other mousses, but remember to use good quality chocolate such as Green and Blacks.
Raymon Blanc Dark Chocolate Mousse

Recipe Type: Dessert
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
This recipe has been taken from Raymond Blanc and is a dark chocolate mousse adapted with red chilli which goes well beautifully with the dark chocolate.

165g grated dark chocolate
8 egg whites
30g caster sugar (or sweetener)
Half a chocolate flake bar


Melt the grated chocolate in a 20cm bowl over a pan of simmering water for approximately 10 mins.
Whisk the egg whites and sugar until they form soft but firm peaks
Place the mixing bowl with the egg white on work surface with a large spatula by its side
Remove the bowl of melted chocolate and place it next to the bowl of egg white
Grab a whisk
Scoop a third of the egg white into the melted chocolate and mercy whisk the egg white in very quickly
This will lighten the chocolate mixture so you can add the rest of the egg
Gently fold in the remaining egg white using the spatula
Pour into a serving bowl or individual glasses
Leave to set in the fridge for at least 2 hours
This recipe is best prepared 2 – 8 hours in advance and kept covered in the fridge
Sprinkle with flake (optional) and serve

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