Recipe
for :
 This
recipe was sent by Chef Jim Fisher, who now runs
cooking holidays in the Dordogne, but is actually a
recipe from his daughter Jenny.
If
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
page <click
here>
To
find out more about the cooking holidays in France
at Jim's cooking school in the Dordogne you will need
to visit his web site <click
here>
Earlier
this year, as part of a school initiative, Jenny and
her classmates were sent on a stage or work experience.
The children chose a variety of occupations such as
a hair dresser's, a beauty salon, a garage, etc and
Jenny chose to work in a local restaurant, La Vieille
Grange (The Old Barn).
She
was there for four days and came home each evening with
an impressive array of cuts, stains and stories to tell
. . . which consisted largely of having to wash up huge
stacks of wobbling pots and pans!
She
also came home with a few really good recipes which
Pascal, the chef / patron, allowed her to make for the
lunchtime diners, such was his confidence in her abilities.
So,
here is one of the best chocolate mousses I've ever
eaten . . .
Ingredients
6
eggs
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
pinch of salt
Method
- Break
the chocolate into small pieces and put them in a
roomy bowl set over a pan with a centimetre of barely
simmering water. Add the butter and allow the chocolate
to melt.
- In
the meantime, whisk the egg whites to the soft peak
stage. In a separate bowl, break up the yolks.
- When
the chocolate and butter have melted stir in the yolks,
then fold in the whites in three batches until seamlessly
combined.
- Pour
into ramekins and refrigerate for a couple of hours,
or until set.
Serves
6
Chef
Jim Fisher
CookInFrance
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