Ingredients
- 300gr Good quality bittersweet chocolateroughly chopped
- 3 Eggsroom temperature
- 1/4 cup Caster Sugar
- 1 tbsp Cocoa Powdersifted
- 300ml Elmlea Double
If you’re a little intimidated with making your own chocolate mousse, you really don’t have to be. This recipe is easy and stress-free, and the result is a luscious, smooth mousse!
Steps
1 Done | Begin by whisking together the eggs and the caster sugar, until the mixture is pale, thick and doubled in volume. |
2 Done | Melt the chocolate in a bain-marie, by placing the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Once gently melted, remove the bowl from heat and let it cool slightly. Once cooled, fold in the egg mixture, together with sifted cocoa powder. |
3 Done | In a separate bowl, grab an electric whisk and whip one tub of Elmlea Double Cream until thickened. Once you have the right thickened, carefully fold the cream into the chocolate mixture. Once mixed, spoon into 4/6 serving glasses and chill in fridge for at least 1 hour. |
