Ingredients
Method
- Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Set aside for 5 minutes to cool slightly.
- Use a metal spoon to stir the egg yolks and vanilla into the chocolate mixture. Don't overstir, or the chocolate can harden.
- Use an electric beater to beat cream in a bowl until soft peaks form - the cream should just cling to the beaters when you lift them.
- Gently fold half the cream into the chocolate mixture until it's almost combined. Fold in the remaining cream.
- Use an electric beater to beat egg whites in a dry, clean bowl until soft peaks form – they’ll curl over slightly when you lift the beaters.
- Fold half the egg white into chocolate mixture. Fold in remaining egg white. Place in glasses. Cover. Place in fridge for 3 hours to set.
Nutrition
Notes
If the mousse is not sweet enough, a little xylitol can be added to the chocolate when you're melting it.
NOTE - nutrition information will vary depending on the chocolate you use.
