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CHOCOLATE MOUSSE

200g of chocolate (Lindt 70% dark choc)

4 large eggs separated

2 tbsps. of sugar

2 cups of cream ( I use lactose free cream)

1 teaspoon Dark powder choc (Hertsey type no added sugar)

Method

  • Melt chocolate by putting heat proof bowl on a pan containing an inch of simmering water (the bowl must not touch the simmering water)
  • Stir chocolate regularly
  • Combine egg yolks and sugar in a bowl
  • Add too the chocolate when it has cooled and beat together.
  • Whip cream in the KA copper bowl till stiff (turn bowl upside down type stiff)
  • Add to chocolate mix when it has really cooled down …blend in very slowly
  • Whip egg whites till stiff in the KA copper bowl, add to mix, a little at a time and very slowly again

Appearance can sometimes look a bit curdled but that goes when it sets

Sprinkle on choc powder. Refrigerate for 2-3 hours before serving

This is an awesome mousse equal to the best restaurants and a firm favourite with our family and friends and will last up to 2 days (usually all gone in one sitting though)

Serving suggestions

Try small meringues with strawberries or raspberries …. Delicious !!!!