P&O Cruises Food Hero James Martin started the first British cookery school at sea on Britannia. Here he shares a chocolate mousse recipe from his cookbook, James Martin’s French Adventure: 80 Classic French Recipes – perfect for Easter
At the Michelin-starred restaurant of the Hostellerie de Plaisance in Saint-Émilion, I ended up making this for staff dinner – I think it was the chef’s way of testing me. Or maybe it was just that this much-loved classic French dessert is a staff favourite.
200g dark chocolate, broken into pieces
3 large eggs, separated
50g caster sugar
Softly whipped cream, to serve (optional)
1. Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
2. Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
3. In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
4. Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired.
Extracts taken from James Martin’s French Adventure: 80 Classic French Recipes by James Martin (£20, Quadrille).
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