180g (just over 6oz) good quality dark chocolate (60 per cent cocoa solids)
150ml (5fl oz) freshly squeezed or pure (no added sugar) orange juice
6 medium organic or free-range eggs, separate
1 Melt the chocolate over a bain marie or in a microwave. For the bain marie, half fill the saucepan with water and let it simmer. Place the chocolate in a heat-proof bowl and put the bowl over the saucepan, making sure it doesn’t touch the water. The chocolate will gently melt over the heat.
2 Add the juice to the bowl and cook with the chocolate over a gentle heat until it forms a creamy consistency. This takes quite a long time and the mixture won’t get very thick, but it should be fairly gloopy and move slowly over the back of a spoon.
3 Remove from the heat and beat in the egg yolks, one at a time.
4 Beat the egg whites until they form stiff peaks then gently fold a spoonful of the beaten egg into the chocolate mixture to loosen it, using a metal spoon so as not to knock out all the air. Gently fold in the rest of the egg and carefully spoon the mousse into a large bowl. Immediately place it in
the fridge to set
Gluten-free, wheat-free, dairy-free if you use dairy-free chocolate • V • Health note: Because this recipe contains raw egg, always choose organic or at the very least free-range eggs to reduce the likelihood of salmonella contamination, and do not serve to pregnant women, very young children,
the elderly or infirm.
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.