I continue to experiment with the ingredients in chocolate mousse. Elizabeth David tells us that the standard recipe is 4 oz (115 g) chocolate with four eggs; and I think that her advice remains sound. More modern recipes often double that quantity of chocolate, losing, to my taste, the soft texture that a mousse should have. I have come to the conclusion that I do not like to include whipped cream: it enrichens the mousse in a rather cloying way.
Last weekend, I had two egg whites left over from another dish, and two whole eggs. By chance, I may have hit upon the perfect recipe.
115 g dark chocolate (I like Green & Black's in a mousse)
25 g cold butter, cubed
2 egg yolks
4 egg whites
Break up the chocolate, and place it in a glass bowl that you can suspend above simmering water in a saucepan, or in the top bit of a double boiler. Melt the chocolate. Stir in the butter, then the egg yolks. Whip the whites until they form peaks. Fold them into the chocolate. Pour the mixture into ramekins, cover with cling film, and chill.
This will make six after-meal treats, or four puddings if you're giving them to guests.
You could simply melt the chocolate in a saucepan; but you have to be careful, because it goes grainy if overheated. I am told that a microwave works well.
The chocolate goes stiff when you stir in the egg yolks. I am always dismayed by this reaction, because I want the mousse to be light; and I wonder what a mousse would be like if one made it simply with chocolate, a little butter, and egg whites. But you can loosen the mixture a little by stirring in some egg white, before folding in the rest more carefully.