Chocolate Mousse

Updated: Jan 26

It's not a dessert one is usually on the edge of their seat excited about, however, there's nothing quite like the satisfaction of that first spoonful into a chilled mouse and the sensation of the air bubbles popping in your mouth. It's more than just a dessert, it's an experience. Serves well with fresh berries and cream or some crushed up chocolate biscuits, I love to serve it in a beautiful glass to make it feel extra special. This dessert is worth the effort.

Serves 4

175g dark chocolate (50-70%)

4 egg whites

1/3 cup caster sugar

4 egg yolks

200ml cream (plus more to serve)

Whipped cream & berries for garnish

Melt the chocolate in the microwave for 30 second bursts, stirring in between so it doesn't burn. Once melted, set aside to cool down.

Separate your eggs, placing egg whites into a large bowl or bowl of your stand mixer. Add sugar to egg whites and use electric beaters to whip to stiff peaks.

Whisk egg yolks to combine.

In a separate bowl, whisk cream until soft peaks.

Pour egg yolks into cream and use a spatula to gently fold in, aim for as minimum folds as possible, to retain the fluffiness of the cream. Then, fold in the chocolate. Fold a few times, but don't worry if there's still some streaks.

Add 1/4 of the egg whites into the chocolate and fold together. Then add the chocolate mixture to the egg whites and gently fold it all until combined, trying to keep as much air in there as you can!

Once all combined, transfer to a serving bowl or individual glasses and refrigerate overnight or freeze for 1-2 hours.

Top the chilled mousse with some freshly whipped cream and berries or a dollop of crunchy peanut butter...😉