John Desmond is a former Professeur de Cuisine in Paris and for many years partner with Ellmary Fenton in a restaurant 🔗 on Heir (or Hare) Island, near Skibbereen, Co Cork (Ireland).
Their description says, ‘This dessert is richer and smoother and has a lighter texture than the classic chocolate mousse. It can be kept in the fridge for up to three days and it also freezes very well. It can be served as is, or nicely shaped with a warm spoon.’ It can be served with a crème anglaise flavoured with zest of orange and a sprinkle of grated chocolate.
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Melt the 400 g chocolate in a bain-marie or a dish in a larger bowl of boiling water. Do not let any water get into the chocolate. (see tip)
While the chocolate is melting down, crack the eggs into a separate bowl and whisk them. Add the sugar and switch to high speed to beat for about 20 and a bit minutes: the mixture will treble in volume.
Cool the melted chocolate a little if it is warmer than blood heat, but don't let it start to solidify. Add it gently to the eggs and sugar mix. The mixture will start to fall as you stir it. When mixed, transfer to another bowl.
Clean out the mixing bowl, wash it, dry it, and pour in the cream. Whisk until slightly stiff.
Very gently combine the cream with the rest of the mixture using a wooden spoon. Pour into a bowl and chill in the fridge for 1 and a bit hour. It freezes well, so it can be made in advance and defrosted at room temperature for an hour before eating.
Dip a tablespoon into boiling water and very quickly flick dry. Spoon two or three dollops of mousse onto each plate, shaping with the hot spoon as you do so.
Pour around each portion a pool of crème anglaise (a light custard) flavoured with orange zest. Sprinkle the remaining dark chocolate over the top. What do you mean, there's no chocolate remaining?
This quantity makes a bit more than a liter (quart), so you can serve some and freeze some.
The restaurant on the island is open to diners from June to September (call +353 28 38102 🔗 for reservations), and from March to May for cooking courses.
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Always use a double-basin (one big and one small that fits inside the big one) or a bain-marie to melt chocolate. Break up the chocolate into the inner basin, quarter-fill the bigger one with boiling water, and gently lower the small one into it, making sure that no water gets in with the chocolate. Leave for 15 minutes then remove the small basin and stir the chocolate gently. Replace the water with hot water and put the basin back in for another 15 minutes.
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