- 170g good quality dark chocolate (minimum 60% cocoa solids) roughly chopped
- 7 free-range egg whites, you can use pasteurised egg whites from a carton if you have any concerns about raw eggs
- ¼ tsp lemon juice
- 40g caster sugar
- 140g pack of Billington’s Gingerbread
Preparation time: over 2 hours
Cooking time: less than 10 minutes
- Melt the chocolate in a heatproof bowl set over a pan of simmering water (the base of the bowl must not be touching the water).
- Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, making them easier to work with and help to prevent over-whisking.
- Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you’ll lose all the air that you’ve whisked in.
- When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
- Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don’t over mix at this stage as you’ll knock out the air bubbles and the mousse will be dense.
- Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set.
- To serve break off a piece of Billington’s Gingerbread and use it as an edible spoon to eat the mousse.
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