After cooking for over 30 years I’m sure you can imagine how many different chocolate mousse recipes I have seen & tried.
But for me this one that I adapted from Marco Pierre White is my favourite. Intensely chocolate not to sweet and that coffee edge rounds it off.

If your feeling adventurous and would like to try making the chocolate wrapping the mousse is served in, here’s how to do it. If you don’t want to make the chocolate wraps then skip straight to the mousse recipe.

Chocolate Wrapping (optional)
150 grams good quality dark (plain) chocolate
150 grams good quality white chocolate

1. First find some flexible clear plastic (acetate) and cut out 8 rectangles 7” x 2”
2. Take one of the rectangles and mark one inch in from one end and score a line so you have a one inch fold in your 7 inch rectangle. Repeat this with the other rectangles.
3. Lay a 2” piece of sellotape at the end with the fold, laying the tape vertically.
4. Place one piece of plastic onto a slightly larger piece of baking paper.
5. Break the dark chocolate into small pieces and place into a bowl. Melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap. Repeat this process in a separate bowl for the white chocolate.
6. Using a palette knife spread some of the dark chocolate onto the plastic strip up to the fold but not over it. Carefully bring the two ends of the strip together at the fold line and tape the fold down with your sellotape.
7. If you have done this right the chocolate is on the inside of the plastic strip, do not stand them on their ends or most of the melted chocolate will run out, instead lay them on their
sides on a clean separate piece of baking paper.
8. Repeat this process to make 4 dark chocolate wraps and then make 4 white chocolate wraps.
9. After they are set we are really to make the mousse

Dark Chocolate Mousse(serves 4)
135 grams (5 ozs) good quality dark (plain) chocolate
4 egg yolk (use large eggs)
80 grams ( 3 ozs) caster sugar
1/3 of a espresso cup of coffee make sure there are no coffee grounds in it 235 ml 1/2 pint of double or whipping cream (whipped into soft peaks)

Method
1. Break chocolate into small pieces and place into a large bowl then melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap bowl to keep chocolate warm.
2. Whisk egg yolks over a pan of hot water using a hand held electric mixer
3. Add sugar after 7 minutes then remove from the hot water & whisk the egg mix for a further 3-4 minutes or until cool (should be very pale in colour).
4. Fold the egg mix into the warm melted chocolate, making sure the chocolate is well mixed in.
5. Next stir in the espresso coffee (this will thin the mix down a little)
6. Finally fold in the whipped cream gently but thoroughly.
7. * If you have made the wraps and they are set stand them up on baking parchment and carefully spoon the mousse into them, but do not quite fill them. (Go to step 10)
8. If you didn’t make the wraps then gently pour the mousse into your ramekins or glasses. You may find that depending on the sizes of your ramekins or glasses you may fill more than 4 so a bonus for the hard working chef!
9. When the mousse is set top with a few fresh raspberries
10. When the mousse is set, carefully unwrap the plastic, and place one white chocolate and one dark chocolate wrap on each dessert plate. Top with fresh raspberries and serve with a raspberry sauce.