Valentine’s Day Chocolate Mousse
If you’d rather stay in and cook on Valentine’s Day, why not try these simple yet special chocolate mousse. They make a sumptuous but light end to a meal and are extremely easy to prepare – you can even make them the night before. What’s more, you can be sure to impress – chocolate mousse is much easier to make than you might think.
I like to make two flavours, dark chocolate and orange and white chocolate and rose which are great for sharing. As desserts go, they’re pretty good for you, and are suitable for many special diets.
Individual desserts can be rather twee, but I do think this is the one time of year you can get away with it, and these little ramekins from Le Creuset are perfect for the job.
Here is the basic recipe. Just vary your flavourings accordingly. For the best results, buy the highest quality chocolate you can, and make sure your eggs are as fresh as can be. Either make one of each, or double the recipe accordingly. Top with a little whipped cream to make these desserts even more indulgent.
Valentine’s day chocolate mousse
40g chocolate, either 70%+ dark chocolate or top quality white chocolate, plus extra to sprinkle on top
1 large free range egg, separated
1 tbsp icing sugar, sifted
1 tsp flavouring, either orange extract or rose extract (I used Neilssen-Massey)
50ml double cream, whipped (optional)
Melt the chocolate either in a bain marie or in the microwave. Allow to cool for a few minutes.
Once the chocolate has cooled, beat the egg yolk and sugar into the chocolate until smooth. Add the flavourings and beat again. Set aside.
Whisk the egg yolk using an electric whisk until it forms stiff peaks. Gently fold a tablespoon at a time into the chocolate mix, ensuring to mix gently so as not to knock out too much air.
Spoon into your heart-shaped ramekins, cover with cling film and chill for at least 3 hours – overnight is ideal though.