- Yield: 6
- Preparation Time: 15 Minutes
- 9 oz (250 g) dark chocolate
- 7 free-range eggs, separated
- 3¼ oz (90 g) caster (superfine) sugar
- glug of Cointreau or other orange-flavoured liqueur
- finely grated zest and juice of ½ orange
- 3 tablespoons cocoa powder
- 9 fl oz 1 cup (250 ml) double (thick) cream
- 7 oz (200 g) pistachios, roughly chopped
How to Make It
- Break the chocolate into chunks and place in a heatproof bowl. Sit the bowl over a pan of simmering water, making sure the base of the bowl doesn’t come into contact with the water, and stir until the chocolate has melted. Remove from the heat and leave to cool slightly.
- Whisk the egg whites with a pinch of salt until they form stiff peaks. To test, try holding the bowl upside down if you’re feeling brave the whisked egg whites shouldn’t budge.
- In another bowl, combine the egg yolks with a pinch of salt, then add the sugar, Cointreau, orange zest and juice and 2 tablespoons of the cocoa powder. Whisk until the sugar dissolves completely, then pour in the cream and the melted chocolate and mix thoroughly. Finally, fold in the whisked egg whites – you want to keep as much air in the mousse as possible, so go gently! Keep folding until the mixture is a uniform colour and thoroughly combined.
- Pour the mousse into one large serving bowl or individual dishes. Dust with the remaining cocoa powder, then sprinkle with pistachios. Chill for 1–2 hours to set before serving.