A delectable recipe for Milk Chocolate Mousse
375ml fresh cream
4 eggs yolks
2 x 80g slabs of Cadbury dairy milk chocolate
2 egg whites
3 tbs cocoa powder
6 tbs sugar
2 tsp good-quality brandy (see tips lower down for some alcohol-free alternatives)
3 tbs strong espresso coffee (you can use a good-quality instant coffee like Jacobs, mixed with 3 tbs water)
Break the chocolate into blocks and melt. The easiest, quickest way of doing this, is to blitz it in the micro on full power, for 20 seconds at a time. (I mean it, only 20!) Remove it after each 20-second burst and briefly stir it, even if it does still look solid. Then back in it goes. Keep on doing this until it’s melted.
Place 175ml of the cream in a heat-proof bowl, along with the sugar, cocoa and egg yolks. Place the bowl over a pot of boiling water, taking care that the bottom of the bowl does not touch the water. Gently heat the mixture while constantly whisking. (This takes a while so, unless you have biceps like Popeye or want them, I suggest you use an electric whisk.) Keep on whisking over the boiling water until the egg yolks have cooked and turned the mixture velvety-smooth and thick. Remove from the heat and stir in the coffee, brandy and melted chocolate.
Allow the mixture to cool. You can do this in just a few minutes by placing the bowl into another bowl filled with cold water and loads of ice. Stir the mixture continuously and pretty soon it will be cold. Alternatively, allow it to come to room temperature and then place it in the fridge for an hour.
Whip the remaining cream until stiff. (Tip: Taste the cooled chocolate mix before you whip the cream and see if it’s sweet enough for your liking. If not, you can add castor sugar, to taste, to the remaining cream when you whip it.) Also whip the egg whites a separate super clean bowl until they reach stiff-peak stage. Fold a third of the whipped cream into the chocolate mix and fold through to loosen the mixture. Then fold in the remaining whipped cream and the egg whites, taking care to retain as much air as possible.
Spoon the mixture into individual bowls and refrigerate for at least 4 hours to firm up. You can make this recipe up to two days ahead of time and simply cover with cling film and keep in the fridge. Sift over some cocoa powder just before you serve it.