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  • Sarah L Samuels

Chocolate Mousse

Updated: May 10

This is a really easy recipe that I used to make at Christmas time for a local cafe that did free Christmas dinner for people on their own or in need.


It is also a recipe I make if people come round for dinner at short notice as it’s so quick to make but looks good and tastes delicious.




You can make it in ramekins or glasses and decorate as you wish.


These are my youngest sons favourites so I have decorated them with fresh cream and mini chocolate bars.

To start place the chocolate in a medium sized heatproof bowl over a pan of simmering water.



Make sure the water is not touching the bowl. Mix until the chocolate has melted and remove from the heat.



Separate the eggs and whisk the whites with the caster sugar to stiff peaks.



Add the egg yolks to the chocolate and beat until well combined and smooth.




Fold the egg whites into the chocolate mixture until you can no longer see any white.



Then spoon into glasses or cups and level.

Put into the fridge for at least an hour.




Whisk the cream and pipe or spoon on top of the mousse and decorate as required.





Chocolate Mousse


Sarah's servings: 4

Sarah's skill: Easy

Baking time: No baking!


Ingredients:

200g Dark cooking chocolate

3 Large eggs

40g Caster sugar

Whipped cream to decorate if required


Method:

  1. Place the chocolate in a heatproof bowl over a pan of simmering water. Make sure the water is not touching the bowl. Mix until the chocolate has melted and remove from the heat.

  2. Separate the eggs and whisk the whites with the caster sugar to stiff peaks.

  3. Add the egg yolks to the chocolate and beat until well combined and smooth.

  4. Fold the egg whites into the chocolate mixture until you can no longer see any white.

  5. Spoon into glasses or cups and level.

  6. Put into the fridge for at least an hour.

  7. Whisk the cream and pipe or spoon on top of the mousse and decorate as required.


Equipment Used







Sarah’s extra slice…….


This recipe makes approximately 4 pots of mousse.


You can leave them plain or decorate with cream and chocolate for different occasions.

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