A simple Chocolate Mousse …

Chocolate Mousse

This is a Rachel Allen Recipe from a lovely course at Ballymaloe Cookery school. Rachel was inspirational and full of Irish charm so we are a big fans.

This delicious, rich chocolate mousse is perfect for the final “sweet fix” at the end of a delicious supper and it is easy to make quickly and ahead of time so you have time to concentrate on other things. Rachel’s recipe has no added sugar (other recipes do but it’s really not necessary), adding a few raspberries for decoration will also add a bit of natural sweetness. But good quality (no higher than 70%) cocoa dark chocolate is sweet enough for this recipe. See below:

Serves 8 in little bowls, glasses or cups

INGREDIENTS:

125ml double cream, 125g dark chocolate finely chopped,  2 eggs separated. Raspberries to decorate, sprinkled with a little icing sugar.

METHOD:

Bring the double cream to boil in a saucepan, remove from the heat and add the chocolate and stir until it melts. Then whisk in the egg yolks.

In a clean bowl whisk up the egg whites until just forming stiff peaks, spoon carefully into the chocolate mixture and gently fold over with the chocolate until it is just combined, trying to keep the air in the mixture.

Spoon into the bowls and chill in the fridge until set, then add a few raspberries and sprinkle with icing sugar.

…Easy and delicious

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