This is a quick and very delicious chocolate mousse that I found which is almost fool proof.

This recipe is as simple as it gets and you don’t get the grainy texture with other mousse recipes I have found.

Ingredients

200g 70% Cocoa Chocolate (Use Milk Chocolate if you like a lighter mousse. Dark can be a bit strong)
4 Egg Whites
Pinch Salt
4 Egg Yolks
2 Table Spoons golden caster sugar.
200mls Double cream (48% butter fat)

Method

• Whisk egg whites and salt using a hand whisk until fluffy.
• Melt the chocolate in a double boiler.
• In a separate bowl add egg yolks and sugar and whisk until smooth.
• Add chocolate and cream whisk until smooth.
• Finally lightly fold in the egg whites for a consistent mixture.

Measure out into your favorite serving glasses and chill for 1 hour. The longer you wait the firmer it sets.

When serving if the mousse appears too firm let it rest in the fridge until ready to serve.

We were able to freeze any extra mousse and thaw in the fridge overnight before serving the next day. You would have thought we only just made it that day.