Chocolate and lemon mousse
Chocolate mousse isn't as difficult as you think to make, the trick is to act quickly once all the ingredients are ready otherwise the chocolate seizes up. I like the combination of lemon and chocolate together. I use a 55% chocolate as it works better with the tangy lemon, any darker and you will get a clash in flavour.
3 egg whites
10ml lemon juice
Zest of half a lemon
50g icing sugar
80g chocolate (roughly 55% cocoa content)
30ml double cream
1g salt
Whisk the egg whites, lemon zest and salt until you get medium peaks
Start to add the icing sugar and lemon juice gradually while it is still whisking
Continue to whisk until you get glossy stiff peaks
Place the chocolate and the cream together in a pan and heat gently until the chocolate has melted
Allow to cool slightly for 5 minutes otherwise it will cook the egg whites when you add it to them
Take a dessertspoonful of the egg white mix and add to the chocolate mix and stir well to loosen it up
Next pour the chocolate into the egg white mix and stir gently to incorporate, you don't want to break up the volume of the egg whites
Pour into bowls and place in the fridge to set
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