Beulah’s classic chocolate mousse recipe doesn’t call for cream or sugar (aside from what is in the chocolate). On my first attempt, I failed to notice the water added to the chocolate in the bowl. That certainly makes a difference – you need a pourable chocolate mixture to fold the egg whites into, not a thick, Marmite-like paste.
Adam says, “In my memory, these were famed across north London. I can picture mum melting Menier dark chocolate in a bowl over simmering water. You could smell it before you could see it, and when you saw it your hope that chocolate mousse was indeed on the menu was realised.”
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