Heavenly Chocolate Mousse Recipe

Today's recipe is for a wonderfully easy to make and absolutely scrumptious chocolate mousse, which is guaranteed to make you the most popular person in the house, trust me peeps. It's so quick to make and you only need a couple of ingredients to hand, and with the recipe I'm about to share with you, you can fill up to eight ramekin pots with the mousse, making this a perfect pudding to share with the famalam or your friends or to scoff all to yaself (in moderation of course, maybe, possibly, actually is that even possible?).

Anyhow, to make this delightful chocolate dessert, you will need...

HOW TO MAKE IT...

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1

Firstly, begin by breaking up the chocolate bar into individual squares. Then boil water in a kettle and pour into a pan. Place a glass bowl over the top of the pan and fill it with squares of chocolate.

2

Turn on the hob to medium heat and allow the chocolate to melt, stirring it occasionally. Meanwhile in a separate bowl, whisk the cream (double or whipping, it really doesn't matter which you use!) until it forms soft peaks. When the chocolate is completely melted turn off the heat, take it off the pan and allow it to cool.

3

Next whisk the egg whites until they form soft peaks. At this point you can begin to add sugar gradually however I found that you really don't need much sugar for this recipe as the chocolate itself, as well as the cream, make the mousse sweet enough. I personally added just under 50g, however you can add more or less than that as you please, and continue to whisk the egg whites until they form firm peaks.

4

Take the bowl with the chocolate and pour in the egg white mixture, folding it in with the melted chocolate using a silver spoon by making motions in the shape of an '8' to do so, as this helps stop all the air bubbles in the egg white escaping and keeps your mousse light. However don't worry if you're a bit sloppy at this part, I was, and all that happened was my mousse was a little bit thicker but trust me, it still tasted diviiiine so don't stress!

5

Lastly fold in the whipped cream in the exact same manner, using the '8' motion, until completely mixed, although again, don't worry if you still have blobs of cream left because I did and it was fine and didn't stop everyone scoffing the mousse down! After this pour the mousse mixture into little ramekin's, or a bowl, or whatever you want your mousse to be in and cover with a layer of clingfilm before putting the mousse in the fridge to cool for an hour.

6

Eat it like there's no tomorrow, and with a nice serving of strawberries or raspberries on the side as the flavours complement each other incredibly well.

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