100g (3.5oz) dark chocolate
300ml double cream
1 large egg white
50g (1/4c) caster sugar
Method
1. Break the chocolate into small pieces and set aside. In small saucepan, heat half of the cream (150ml) until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
Shelly's Note: Since I don't have a handheld mixer, I use my stand mixer but chill the chocolate/cream before mixing. Though it doesn't work as well, in a pinch you can use cocoa powder mixed with canola oil/shortening and sugar as a substitution for the chocolate. This is equal to 4 oz chocolate, or just over 100g.
Substitution for baking chocolate:
4 Tbsp unsweetened cocoa powder
8 tsp canola oil/shortening
14 tsp sugar
Adapted from Gordon Ramsay's F-Word recipe "Four Minute Chocolate Mousse."
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