The Chocolate Traveller Magazine

November 1, 2005

Raymond Blanc and Gary Jones are chefs at Le Manoir. Raymond Blanc stresses the importance of using the very best chocolate with at least 70% cocoa dark chocolate for this recipe, which of course should always be the ideal choice if your budget allows. One day I may even enjoy a stay in one of the rooms here, the Lavender path beckons...

RECIPE INGREDIENTS; (4 servings)
Preparation time: 20 minutes, plus 2 hours’ chilling

165 g (51/2 oz) dark chocolate finely chopped (See my recommendation)
25g (1 oz) unsweetened cocoa powder (See my recommendation)
10 organic or free range egg whites
25 g (1 oz) caster sugar
1 organic or free range egg yolk

Whisking the egg whites.
With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.

Adding the eggs to the chocolate.
Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

Melting the chocolate.
Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.

Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.


Chocolate Traveller Notes
I recommend for this recipe using either the Amedei 70% or 66% Toscano Black dark chocolate couverture, or for a slightly more bitter finish the Venchi 75% Cuor di Cacao dark chocolate bar or the 72% dark chocolate minigrammes by Michel Cluizel. For a slightly sweeter chocolate then both the Valrhona 61% and 68% also. Each of the recommended chocolates are listed to the right under "Related Chocolates". I would generally not recommend anything higher than 75% cocoa solids for this dessert as there is little additional sweetness in the way of fruits or ice cream to balance anything higher - unless of course you like your chocolate really bitter.

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Magazine Contents

• Chocolate Recipes
• Chocolate Bars
• Recipes Fom The Web
• Chocolate News
• Chocolate Features
• Healthy Chocolate
• Chocolate Glossary
• Best Chocolate Awards
• Chocolate Bar Reviews

In This Section

• Chocolate Mousse
• Valrhona’s Caraibe Chocolate Delice
• Bitter Chocolate Tart
• Hot Chocolate Coulant
• Tropical Chocolate Tart
• Dark Chocolate Mousse
• Rhubarb Parfait
• Chocolate Soufflé
• Cherry Delice
• Hot Chocolate Macaroon
• Double Chocolate Tartlet
• Ugly Chocolate Omelette
• Chocolate Mushroom Parfait
• Chocolate Marquise
• Caviar & Chocolate
• Chocolate Tart
• Chocolate Opera Cake
• Hot Chocolate Tartlets
• Texture of Chocolate
• Chocolate Cake with Raspberries in Framboise Cream
• Chocolate Pudding With Chocolate Fudge Sauce
• Lemon Soufflé
• Chocolate Mini Cakes
• Chocolate Fondant
• Chocolate Sl*t
• Chocolate Tastes & Textures
• Slow Cooked Chocolate Fondant
• Chocolate Feuillentine
• Chocolate Sumatra Bar

Related Chocolates

	Toscano Black, 70% cocoa, dark chocolate bar Amedei £3.95
	Gastronomie Range Cocoa Powder Valrhona £7.50
	Cuor di Cacao, 75% cocoa, dark chocolate bar Venchi £3.95
	Minigrams, Dark Chocolate chips Michel Cluizel £16.95
	Le Noir, 61% dark chocolate couverture (1kg) Valrhona £22.95
	Le Noir, 68% dark chocolate couverture Valrhona £7.95
	Toscano Black, 70% cocoa, dark chocolate couverture Amedei £32.95