Emily's chocolate mousse

Emily Scott Food sat right on the water's edge at Watergate Bay. Serving a simple and seasonal menu. And, exceptional chocolate mousse...

Chocolate mousse

A pudding that is rarely met with anything but delight. Light and rich in chocolate, top with Rodda's clotted cream or vanilla ice cream.

Featured in Emily's debut cook book 'Sea & Shore'.

Chocolate Mousse
Ingredients

Serves 4-6

200g callebaut chocolate
4 eggs, separated
200ml double cream
1 tablespoon caster sugar

Total prep/cook time: 30 mins and chilling time

Method

Put the chocolate into a heatproof bowl with 2 tablespoons of water, place the bowl over a pan of simmering water and melt until smooth.
Remove from the heat and allow to cool slightly. Add the egg yolk and beat well.
In another bowl whip the cream until it forms soft peaks and fold into the chocolate.
In a third bowl whisk the egg whites until they form soft peaks, then quickly beat in the sugar.
Fold the egg whites into the chocolate mixture carefully, half quantity at a time.
Pour into individual glasses and chill in the fridge.

Discover more about Emily Scott

Sea & Shore

Discover over 80 simple and seasonal recipes in Emily's latest book, Sea & Shore.

Buy the book

Watch the film

We catch up with Emily Scott following the restaurant's first full year at Watergate Bay.

Meet Emily Scott

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