Watch Neven's Portuguese Food Trails Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 4-6 (depending on serving dishes used)
Ingredients
- 75g caster sugar
- 5 medium eggs, separated
- 150g dark chocolate (minimum of 55% cocoa solids)
- 15g butter
- Freshly whipped cream, to serve
- Raspberries, to serve
- Chocolate bar, grated, to serve
Method
- Place the chocolate and the butter in a heatproof bowl over a pot of simmering wate
- Stir with a spoon and when melted, set aside
- Separate the yolks from the egg whites and place into 2 separate bowls.
- Using an electric mixer beat the egg whites, after 1 minute add 1 heaped teaspoon of the caster sugar and mix again until stiff peaks form and set aside
- Using the same electric mixer, lightly beat the egg yolks and the remaining sugar until a creamy mixture is obtains and the sugar has been incorporated
- Add the melted chocolate/butter into the egg yolk mixture and using a spatula gently mix together
- Add in half of the whipped egg whites and fold gently with a spatula
- Gently fold in the remaining egg whites
- Pour the mousse in a large bowl or in individual bowls/glasses and place in the fridge for 3-4 hours, or overnight
- Remove from fridge and serve the mousse garnished with freshly whipped cream, raspberries and grated chocolate
