'Tis the season to be jolly.... and indulgent. If there were ever a time to go all out and cook a fabulous dessert at home, tier 3 would be it.
We asked the chefs at our Covent Garden restaurant, La Goccia, to share one of their favourite recipes with us for the Christmas period, and they chose this Dark Chocolate Mousse.
We use eggs from the family farm in Devon, Haye Farm, in our mousse, and you can really taste the quality. At Haye Farm, our eggs are all farmed organically, to Soil Association standards. They roam freely on the farm in the daytime and are put to bed at dusk every night, in mobile houses that are frequently moved around to ensure fresh pastures are available.
30 mins preparation, 2 hours chilling
55% dark chocolate chopped
whipping cream – double cream
A handful of
fresh fruit and coulis of your choice
Boil 150ml of the cream, then pour over your chocolate and stir to melt. Set aside to cool.
Put the egg yolks and sugar together in a bowl and whip with an electric whisk until pale, thick and doubled in size.
Whip the rest of the cream to soft peaks.
Carefully fold the chocolate mix into the egg mix, then add the soft whipped cream.
Leave in the fridge to set for 2 hours, and then serve in bowls with your choice of fruit.