A delicious treat for romantic dinners at home or for gourmet friends.
Chocolate mousse is an easy dessert with an instant wow factor: it rarely disappoints.
Ed has been reading a lot about Mexican cooking lately and as a result, we are using fresh chilli more and more in our everyday dishes. I’m really developing a taste for it. So I decided to combine this new found love with my ongoing passion for fresh ginger in a French classic dessert: chocolate mousse charlotte.
You need to prepare this at least 2 hours in advance for the mousse to set in the fridge. This may seem like small portions but it is filling and it falls into the ‘too much of a good thing’ category of desserts: you can kill your lovely food buzz by overdoing it.
Preparation: 30 minutes
- 100 gr. of your favourite dark chocolate
- 3 egg whites
- 1 small chunk of butter
- 4 lady fingers
- 1 tsp. stem ginger
- a hint red chilli
- 1 tbsp. orange marmalade (or apricot, peach, plums jam)
Melt the chocolate slowly in a saucepan with the butter and 2 tbsp. of water.
In a medium bowl, add salt and the egg whites. Beat the egg whites until stiff.
Prepare ginger and chilli. Grate the equivalent of 1 tsp of ginger, and a hint of red chilli (depending on your preferences there, but it’s nice to keep it mildly hot with a few flakes). Add this to the melted chocolate in a medium bowl.
Fold your egg whites into the mix, one big spoonful at a time. If folding is a mystery to you here’s a quick and simple youtube tutorial.
In a small bowl, dilute the orange marmalade in a 1/3 cup of hot water. Break the lady fingers in two and soak all sides in this mix. Then, place them at the bottom of your four ramequins.
Add 2-3 spoonfuls of chocolate in each ramequins and place in the fridge for at least 2 hours.
Before serving, grate nice chocolate and ginger flakes in each ramequin.