Cook and Drink

Crème Brulée, Ile Flottante, Crêpes Suzette and Mousse au Chocolat: four classic French desserts. It’s tempting to buy them ready-made, especially Mousse au Chocolat is popular in supermarkets, but why not make your own?

From 1992 until 2002 Belgian cook Herwig van Hove and host Dré Steemans (better known as Felice Damiano) had a weekly program on television called ‘1000 seconds’. In these 1000 seconds (just under 17 minutes) Herwig van Hove would prepare a three-course meal. Sometimes he took a short cut by serving cheese as dessert, but very often he would prepare three courses. His recipe for Mousse au Chocolat is quick and easy. The result is a delicious Mousse au Chocolat, one that will keep well for at least 24 hours.

What You Need (for 4)

• 2 fresh organic Eggs
• 35 grams of fine Sugar
• 100 grams of Dark (Cooking) Chocolate
• 165 grams of Cream
• Raspberry (to decorate, optional)

What You Do

You will need 2 bowls plus one larger bowl. Start by separating the eggs. Beat the egg white until firm. In the larger bowl beat the egg yolks and the sugar until ‘ruban’ (meaning thick and pale). Whip the cream until firm. This order allows you to use one wire whisk for all three steps in the process.
Melt the chocolate with 65 grams of cream in your microwave on very low power. No rush, the result should be lukewarm. This will take 3 minutes or longer. Use a spoon to mix the cream and chocolate until smooth.
For the next steps you need a spatula. Add the chocolate mixture to the egg yolks and combine. Now fold in the cream using a spatula and then fold in the egg whites. Don’t stir or mix, just fold.
Fill four nice glasses with the mousse, cover with cling foil and transfer to the refrigerator. Just before serving decorate with raspberries and perhaps some freshly whipped cream.