Classic Chocolate Mousse with Blackcurrant Coulis and Shortbread

Makes: 4-6 

Prep time: 1 hour 

Bake/set time: 4 hours



For the Mousse:    

200g dark chocolate

120ml water

3 eggs, separated 

50g sugar


For the Coulis:

100g blackcurrants

1 tbsp sugar




Put the chocolate and the water in a bowl over a bain-marie and melt slow. Leave to cool for 2 minutes before stirring in the egg yolks. Whisk the whites until stiff, then slowly whisk in the sugar and fold in the chocolate. Spoon into glasses, and leave in the fridge for 4 hours before serving.

To make the coulis, put the blackcurrants, 1 tbsp of sugar and 2 tbsp of water into a pan and simmer gently for 5 minutes before sieving. To serve, spoon the coulis over the mousse.