Continuing with some more food photography, this time I asked my mother to prepare a recipe I found in a UK magazine. Can be served in stylish ramekins/cups or as we did, for Easter, in eggshells.
What do you think?
Serves 4-6 Preparation time: 15 mins plus time to chill.
3 free range eggs, separated
200g (6 1/2oz) dark chocolate, chopped
185ml (6fl oz) double cream
2tbsp caster sugar
1. In a small bowl, lightly beat the egg yolks. Melt the chocolate in a heatproof bowl set over a saucepan of hot water, stirring occasionally, until smooth. Remove the bowl from the heat and gradually add the beaten yolks, mixing until smooth. Fold through the cream and stir until combined.
2. Whisk the egg whites with electric beaters until soft peaks form. Add the sugar and whisk briefly. Fold a little of the egg white mixture into the mousse to slacken it, then quickly and lightly fold in the remainder. Continue mixing until there are no streaks or pockets of egg white.
3. Pour the mixture equally into four ramekins or cups (or 12 egg shells), cover with cling film and chill in the refrigerator until firm.
For the eggshells:
Place 12 empty eggshells in a saucepan, cover with cold water, bring to the boil and simmer gently for 3 mins. Remove from the water and transfer to a rack to dry.