My favourite restaurant in Paris is called Le Square Trousseau. It’s so beautiful. The original zinc bar has featured in lots of movies and the food is classic and incredible – garlic snails, steak and chips, steak tartare, confit duck, lemon sole – as are the wines (Drappier champagne, Morgon reds). They always have an ‘all you can eat’ chocolate mousse on the dessert list which sounds quite naff but is so divine! You get a huge bowl of chocolate mousse to share regardless of the size of your group and you pay for what you eat – it’s heavenly.
After a particularly stressful evening trying to get our daughter to sleep Lewis surprised me with a tray of chocolate mousses. He’d made them as I’d been trying to settle her. Amazing! And totally delicious (although I had to wait for them to chill before I got to eat them!). He adapted Simon Hopkinson recipe from the gloriously retro ‘The Prawn Cocktail Years’. We now leave out the rum and coffee – I ate one and found it impossible to sleep so… This also proved to be the perfect dessert for my celebratory birthday dinner with old school friends I rarely see without children!
(Quick note: I’m keen to try this chocolate mousse recipe – maybe without the salted caramel – when I do I’ll update this post and compare.)
Chocolate mousse (serves 4)
Prep time: 20 mins
Cooking time: 6 hours or overnight in the fridge to set
- 200g good quality dark chocolate
- 4 tbsp water (or 3 tbps expresso coffee and 1 1/2 tbps rum)
- 25g butter
- 3 large eggs – separated
Break the chocolate into bits and place in a bowl with the butter and water. Suspend bowl (as in not in contact with) over a pan of simmering water. Let the ingredients melt stirring gently from time to time.
Once melted remove the bowl from the pan and stir the egg yolks in one by one. Beat the egg whites until they are fluffy. Take 2 tbpn of egg white and fold into the chocolate mixture. Then fold the rest of the egg white in with a metal spoon until it’s completely mixed.
Pour the mixture into little ramekins or glasses, cover with cling film and leave in fridge to chill for 6 hours or overnight.