BaByliss Cuisinart CSB300BE Instructions page 33

CHOCOLATE MOUSSE
200g good quality dark chocolate (70% cocoa content)
Pinch of salt
25g butter, cubed
300ml double cream
1tsp vanilla extract
30g sugar
2 medium eggs
1 tbsp espresso
To Serve
Cocoa powder
Fresh berries
• Roughly break up the chocolate and place in a heatproof bowl with a pinch of salt and the cubed butter .
• Place the bowl over a pan of gently simmering water, ensuring the water is not touching the bowl
containing the chocolate pieces . Gently melt, stirring occasionally with a spatula . Do not allow the water
to boil .
• Fit the whisk attachment and whisk the cream, sugar and vanilla extract on speed 1 . Increase to speed
4, whisking until the cream has doubled in volume and a light ribbon trail starts to form . Be careful not
to over whisk .
• Stir the chocolate to ensure it is all melted and remove from the heat, allowing to cool .
• Separate the eggs, reserving the whites .
• Place the egg yolks into the cream and gently whisk in on speed 4 until incorporated .
• Pour the coffee into the cream mixture and gently whisk on speed 3 to combine .
• Clean the whisk attachment thoroughly . Whisk the egg whites in a separate bowl starting on speed 1
and increase to speed 5 until you have stiff peaks .
• Add the cooled chocolate to the cream mixture and gently fold in using a spatula or spoon until
thoroughly combined .
• Add a spoonful of the whisked egg whites to the chocolate and cream mixture and fold in . Slowly add
the remaining whisked egg whites and gently fold in, keeping as much air in the mixture as possible .
• Place the Chocolate Mousse into the refrigerator to set for a minimum of 2 hours
• Serve generous scoops with a light dusting of cocoa powder and some fresh berries .
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