You mousse try M Blanc’s way with egg whites!

YOU know me by now, I don’t like waste and I believe one dish or ingredient can lead to another. Which is how I found the perfect way to use leftover egg whites.

I am really into creme brulee at the moment but it does leave you with an awful lot of egg whites. They do make a half-decent omelette but I wouldn’t go mad over it. So I Googled and came up with Raymond Blanc’s chocolate mousse.

It is ultra-light and all you need are the egg whites, quality chocolate, caster sugar and the tiniest drop of lemon juice. And an electric whisk helps.

 

To make four to fill glasses or ramekins you need:

7 egg whites

6oz chocolate, at least 60pc (the stronger the better )

1.5oz caster sugar

Quarter tsp lemon juice

This last time I had three egg whites so just halved the recipe. It was Fair Trade from Oxfam, only £1.75 as they had an offer on.

Break up and melt the chocolate in a glass bowl over simmering water, ensuring the bottom does not touch the water. When melted I added a little brandy, which Blanc does not do.

Meanwhile I whisked the whites with the lemon to soft peaks then added the sugar and whisked again to stiff peaks.

Blanc advises us to quickly whisk one-third of the egg white mixture into the chocolate then fold the rest in. Spoon into glasses or ramekins and refrigerate until firm. Dusting with cocoa powder (adds a professional touch.

It’s an easy-peasy recipe which works very well. I am sure Monsieur Blanc will go far.

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