Anneke Mackay-Smith meets fortnightly with chef Geert Elzinga to celebrate an authentic Dutch dish. Here, they discuss a recipe for a fluffy and wonderfully rich chocolate mousse.
- 2 egg whites
- 75 g sugar
- 4 egg yolks
- 200 g good dark chocolate (60% cocoa or more)
- 100 g fresh cream
- grated chocolate, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the egg whites and 25 g sugar in a clean dry bowl, and whisk until soft peaks form.
In another bowl, whisk the egg yolks with the remaining sugar for about 5 minutes.
Place the chocolate in a heat-proof bowl over a pan with gently simmering water (don't let the bowl touch the water). Stir until melted. Another bowl, whip the cream until soft peaks form. Using a spatula, fold the chocolate and whipped cream into the egg yolk mixture. Beat in the egg white mixture.
Spoon into serving glasses and place in the fridge to chill.
Garnish with grapes or grated chocolate.