This chocolate mousse is both rich and airy. You will need to wash up 3 bowls, but the hands on prep is only 10 minutes for this sophisticated dinner party-worthy dessert. I use pasteurised egg whites so everyone can eat it, but if you’re happy to eat raw eggs, go for it! I also use a mix of milk and dark chocolate, but you can change this ratio to suit your taste. Enjoy!
Chocolate Mousse
Servings
4
servingsPrep time
10
minutesCooling Time
3
hoursIngredients
100g dark chocolate
100g milk chocolate
150ml double cream
15g icing sugar
120g pasteurised egg white (or 3 egg whites)
30g sugar
Directions
- Melt the milk and dark chocolate together and leave aside to cool for about 5 minutes.
- In a new bowl whip the cream with the icing sugar until a very soft whipped consistency. It should still fall off the whisk easily
- In another bowl whisk the egg whites with the sugar until it holds its shape in a peak off the whisk.
- Quickly whisk the melted chocolate into the cream until almost fully combined. Then add in about 1/3 of the egg whites and beat this into the cream and chocolate (this will slacken off the mix and allow you to gently fold in the remaining egg whites).
- Add the remaining egg whites into the chocolate mix and gently fold the mixture together just until no streaks of egg whites remain.
- Pour the mousse into your serving dish, grate over a little chocolate for decoration and chill in the fridge for ideally 3-4 hours or longer so the mousse sets.
