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Chocolate Mousse

  Rating 0.0

Prep

15 min

Bake

3-4 mins

Serves

6

Difficulty

Easy

About

Such an easy method for a light, yet creamy, delectable, chocolatey dessert.

made using

Golden Caster

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Instructions
Ingredients
Reviews

Chocolate Mousse Recipe

Step 1

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.

Step 2

Stir the chocolate and cream mixture until smooth. Cool for 5 more minutes.

Step 3

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.

Step 4

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.

Step 5

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

Serving

1

Chocolate

Dark chocolate

70% cocoa solids, broken into pieces

150 g
Cream

Double cream

250 ml

Egg whites

2
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

50 g
Cream

Double cream

Or whipping cream

6 tbsp
Chocolate

Chocolate

Grated, to decorate

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