More chocoholic therapy from the Thermomix book I Love Chocolate. I will alter this recipe next time I make it as it was a bit too dense for my liking- taste was Devine but I like the mousse to be, well, a lot more feather light.
I also experimented with chocolate transfer sheets I have had in drawer for the longest time. It may not have been cut like a Michelin effort but it looks pretty good, don't you think, and once you have melted at 50° in the TM it is super simple.
You'll need (for2/3 martini glass size servings)
- 100g 70% chocolate callets
- Freshly ground nutmeg to taste
- 2 large eggs, separated
it is times like these that two TM bowls are a blessing! It doesn't really matter which order you do things in- whisking the egg whites or melting your chocolate- you choose, it is all going to end up folded together. I know you have read this before re egg whites, but make sure your bowl, whether or not you are using a TM is spotless, dry and grease free.
Insert butterfly whisk and beat the egg whites for 3 minutes on sp 3. They should be in a soft peak stage. Set aside or tip out if you need the bowl to melt the chocolate. Alternatively just whisk the whites with a hand held whisk.
In a clean TM bowl Melt the chocolate and nutmeg at 50° for 2 minutes, sp3. Make sure no callets are stuck to side of bowl. Add the egg yolks at sp3 through the lid and mix thoroughly. Transfer to a large bowl and fold in the egg whites.
Spoon into pretty glasses – martini or shot are perfect-and leave to set.
You can safely double this recipe just scale up melting time for the chocolate a little.
As I say mine turned out a little too dense for my liking, and having read another recipe in the book I would double the eggs to 4 next time. This will probably then serve 3/4.
I put some Cointreau soaked orange in the bottom of each dish, and a glug of Cointreau in the mix. Clearly this is optional.:)
Enjoy! I always love to get feedback.