Chocolate mousse
This recipe is from James Martin's new book, The Collection. This is a great treat from childhood – up there with Angel Delight, blancmange and jelly
Preparation time: 25 minutes
Cooking time: 6 minutes
Serves: 6
200g (7oz) dark chocolate (70 per cent cocoa solids), broken into pieces
125ml (4fl oz) warm water
3 large free-range eggs, separated
40g (1 1/2 oz) golden caster sugar
a little whipped cream, to serve
1 Place the broken-up chocolate and warm water in a large, heatproof bowl and sit it over a pan of barely simmering water, making sure the bowl doesn't touch the water. Keep the heat at its lowest setting and allow the chocolate to melt slowly. It should take about 6 minutes.
2 Remove it from the heat and stir thoroughly until the chocolate is smooth and glossy. Let the mixture cool before adding the egg yolks. Mix them in thoroughly with a wooden spoon.
3 In a clean bowl, whisk the egg whites to the soft-peak stage. Whisk in the sugar gradually, then continue whisking until the whites are glossy. Using a metal spoon, fold the egg whites into the chocolate mixture. Take care not to knock the air out of the egg whites.
4 Divide the mousse between six ramekins or glasses and chill for at least 2 hours. Serve with a dollop of whipped cream on top.
Per serving: 246cals, 13g fat, 6.5g saturated fat, 28g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Roast pork
Watercress soup
Seared halibut with mussels and onion sauce
Roast chicken with tapenade
Lancashire hot pot
Sherry trifle with raspberries
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