I'm going to kick off Lusophile's recipe blog with a family favourite. It's as close as we can find to the mousse that you might taste in Portugal and it's incredibly easy too!
Makes approx 10 ramekins
- 6 medium eggs
- 100g caster sugar
- 120ml milk
- 200g dark chocolate (70% works well)
- optional 2 tablespoons port or grand marnier (or any alcohol of your choice!)
- Separate the eggs.
- Heat the chocolate (we use the microwave.) Wait for it to cool, then add the egg yolks and mix. If you are adding alcohol, now is the time; add it to the chocolate mixture and stir in.
- Whisk the egg whites, slowly adding the sugar, until you get a consistent mousse with soft peaks.
- Bit by bit, slowly fold the chocolate into the egg white mousse. This will cause the mixture to lose some of its airy texture but don't worry.
- Divide into ramekins and refrigerate for about 5 hours before serving. They will keep for up to 5 days in the fridge so a great dinner party option as you can prepare them in advance. After a couple of days there might be some egg separation with the egg white settling on the bottom of the ramekin.
* As the eggs stay raw, try to use eggs that are as fresh as possible.
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