Chocolate Mousse

This indulgent dessert is perfect for special occassions to impress your guests.

Ingredients:

50g margarine

200g plain/cooking chocolate

2 eggs

150 mls double/whipping cream

Method:

1. Melt the margaine and chocolate together in a glass bowl over a pan of gently boiling water.

2. Separate the eggs and put the yolks in a jug and whites in a glass bowl.

3. Take the chocolate off the heat and let it cool until it is thicker and is only slightly warm when you touch the bowl.

4. Whilst waiting for the chocolate to cool, whisk the egg whites in the glass bowl then whisk the cream in a seperate glass bowl (you have to do the egg before the cream unless you wash the beaters inbetween as the egg doesn't whip correctly if cream is on the whisk). When whisked they should have stiff peaks and shouldn't move in the bowl when you tilt it slightly.

5. Add the egg yolk to the melted chocolate when it is fully cooled and mix.

6. Fold in the chocolate and cream into the egg whites until it is fully mixed.

7. Pour the mixture into about 4 dishes and chill until set ( usually about 3+ hours).

This recipe is perfect for when you have guests, it is a crowd pleaser and is quite an impessive thing to be able to make. It tastes delicious and rich and has a lovely fudgey texture- this dessert is heaven. This recipe may not be healthy but it is such a lovely treat and what's wrong with having a treat sometimes? This dessert is so delicious so enjoy it when you have it just don't have it too often.

At first, this recipe may seem hard and there are a few places you can go wrong. Adding the egg yolks too soon can result in scrambling as the heat of the chocolate is cooking them, shell or yolk in the bowl with the egg whites will prevent them getting as fluffy as they need to be and not whisking enough can mean your mousse isn't airy enough. After trying this recipe a few times, it becaomes easier and after a while it will become as easy to you as making cookies or a victoria sponge. I really enjoy making this recipe now and didn't find it as daunting after a few tries.

I usually make this recipe with lactose free cream and it works really well. Using dark chocolate or milk chocolate also works well with making this recipe if you'd prefer to do that. A few times on special occassions, I have doubled this recipe to make more for guests so changing the size works too as long as you change all of the quantities the same amount.

Thank you for reading, I hope you enjoyed and you try the recipe. If you're interested in more recipes, have a look around at my other posts.