Desserts don’t have to be overcomplicated and can be restaurant-worthy with only a handful of ingredients, most of which can already be found in your kitchen. Matthew Ryle, the chef behind London brasserie Maison Francois, has taken to social media to share his recipes centred around French cooking.
The chef revealed that French cuisine can be simple to recreate at home, taking on a classic chocolate mousse. He described the recipe as “foolproof” – and you only need three ingredients to make it. This is how you can recreate it at home.
In an Instagram post from last month, Matthew shared his recipe for a classic chocolate mousse packed with rich flavour. He said: “Here’s a foolproof, three-ingredient chocolate mousse with some port-roasted figs.”
The mousse itself only needs chocolate, eggs and caster sugar. If you fancy recreating the extras, you’ll need a few more ingredients and a bit more patience.
To help create a light and airy texture, you’ll need to whip up a French meringue base. French meringue is made by whipping raw egg whites to soft peaks, then gradually adding sugar to form stiff peaks.
Once the egg yolk and chocolate mix is added, you should be left with a glossy mixture. Then it’s ready to set.
Matthew’s video has been viewed over 549,000 times, receiving 12,000 likes and 77 comments. Mike said: “I adore recipes that say they have three ingredients and then they list six or seven!!! Anyway–this is a legit recipe!!”
Paul wrote: “That’s first pudding I made as a commis chef, a very long time ago, it’s still wonderful to see, you have done it a real treat.”
Food content creator Alfie Steiner simply said: “Phwoar.”
Another commented, “B-E-A-utiful!! And the salt at the end, of course,” while Misha wrote, “Omg my mouth actually watered!”
Here’s how you can whip up a chef-quality level chocolate mousse with only a handful of ingredients at home.
Ingredients
- 135g chocolate (72%)
- 85g egg yolk
- 25g caster sugar
- 250g egg white
- 60g caster sugar
Method
Melt the chocolate over bain-marie. Whisk the egg yolks with 25g of sugar until ribbon stage.
Make a French meringue with the egg whites and 60g of sugar, make sure it’s nice and stiff.
Whisk the melted chocolate into the egg yolks, followed by a third of the egg white. Gently fold in the remaining two thirds of the egg white. Place in the fridge to set.
Finish with some grated chocolate, toasted nuts and Maldon salt.
Ingredients
- 4 figs
- 20g butter
- 100ml Port
- ½ lemon zest
- 25g light brown sugar
Method
Cut the figs in half, top with butter, lemon zest and sugar. Pour port over the figs and cook at 180C for 20 minutes, figs should be soft and port cooked to a syrup.
