Christine’s Chocolate Mousse

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200 g bar Dark Chocolate (I used Tesco own)

3 large egg (just the whites) (I used 4 medium egg whites)

50 g caster sugar

200ml Double Cream


Break chocolate into small pieces and melt in a bowl placed over a pan of simmering water.

(If you want before you melt the chocolate you can grate a little and keep aside and add these at the end with the whipped cream).

Whisk the egg whites until standing in stiff peaks.

Spoon in half the sugar and whisk again.

Add the rest of the sugar and whisk again.

Whip cream in a separate bowl.

Take melted chocolate of the pan and fold in heaped large spoon of meringue to loosen the consistency.

Tip chocolate into the meringue and fold in.

Lastly fold in whipped cream.