Really easy mousse, served in espresso cups, ramekins or fancy glasses, that can be made the day before, and kept in the fridge, covered with clingfilm.
600g good quality chocolate, broken into small pieces
3T brandy (or a brandy based liqueur)
1/4 cup water
6 eggs, split into whites and yolks
12 strawberries for garnish/125ml whipped cream
- Place the chocolate, brandy, and water in a heatproof bowl over a pot of hot water. Warm on a low heat until chocolate has melted, stirring from time to time, but not allowing the water, or mixture in the bowl to boil. Leave to cool for 5 minutes.
- Once the chocolate has cooled slightly (you should be able to hold your finger in the mixture to the count of 20), add egg yolks one at a time, beating well after each addition.
- In a small clean dry bowl, beat cream until just stiff (do not overbeat, or it will turn to butter!!).
- Using a metal spoon, fold the cream into chocolate mixture.
- In another small clean dry bowl, beat egg whites until stiff peaks form.
- Mix 1 heaped spoon of the egg whites into the mixture to loosen it up, then slowly fold in the remaining egg whites, with a metal spoon.
- Divide the chocolate mousse among serving cups or glasses, and place in fridge until set. Garnish with a strawberry/whipped cream before serving.
Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.