Chocolate Mousse
Published: 21/01/2010
Ingredients:
• 100g dark chocolate (with 70% cocoa), broken up
• 1 tablespoon milk
• 2 eggs, separated
• 35g caster sugar
• 150ml double cream, plus extra to serve
• Dark chocolate, grated to serve
Method:
• Heat the chocolate and milk in a heatproof bowl over simmering water
• When the chocolate has melted, stir until combined and smooth
• Remove from heat and allow to cool slightly
• Whisk the egg yolks and sugar in a large bowl until thick and creamy
• Whisk in the chocolate mixture
• Whip the cream until stiff
• Fold in the chocolate mixture gently until combined – don’t over mix
• Whisk the egg whites until stiff and gently fold into the chocolate mixture
• Spoon into glasses or dishes and refrigerate for at least 2 hours
• Decorate with extra whipped double cream and grated chocolate
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