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.”
Beulah’s chocolate mousse
- 200g dark chocolate, broken into small pieces
- 70 ml water
- 15g butter
- A few drops of vanilla essence
- 3 eggs, separated
- Put the chocolate and water in a heat proof bowl placed over a pot of simmering water.
- Stir until the chocolate is melted and the mixture is creamy. Remove from the heat.
- Stir in the butter and vanilla, then the egg yolks.
- Whisk the egg whites until firm. Mix a large spoonful into the chocolate mixture, then fold in the remainder.
- Pour into small dishes and serve cold.
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