Prep
15 minBake
3-4 minsServes
6Difficulty
Easy About
Such an easy method for a light, yet creamy, delectable, chocolatey dessert.
Chocolate Mousse Recipe
Put the pieces of chocolate into a large mixing bowl. Heat the cream in a saucepan until almost boiling, taking care that it doesn’t scald, then pour into the bowl over the chocolate. Leave to stand for 5 minutes without stirring.
Stir the chocolate and cream mixture until smooth. Cool for 5 more minutes.
While the chocolate mixture is cooling, put the egg whites into a large grease-free mixing bowl. Make sure it’s clean, as traces of grease would prevent the egg whites from whisking (as would egg yolk). Using an electric hand mixer, whisk to soft peaks, then tip in the Tate & Lyle Golden Caster Sugar and whisk for a few seconds, until glossy.
TOP TIP
Use pasteurised egg whites from a carton if you prefer not to use raw eggs.
Use a large metal spoon to fold about one third of the egg whites into the chocolate and cream to loosen the mixture, then fold in the remainder. Spoon into 6 attractive glasses and chill until ready to serve.
Remove from the fridge 15 minutes before ready to eat. Whip the cream in a chilled bowl until it holds its shape. Spoon onto the desserts and serve, decorated with grated chocolate or chocolate flake.
Ingredients – 6 items
1
Dark chocolate
70% cocoa solids, broken into pieces
Double cream
Egg whites
Fairtrade Tate & Lyle Golden Caster Sugar
Double cream
Or whipping cream
Chocolate
Grated, to decorate
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