| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
people
|
Ingredients
- 200 grams dark chocolate
- 25 grams butter
- 3 eggs separated, room temperature
- 1 tsp vanilla essence
- 250 ml cream thickened
Ingredients
|
Instructions
- 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.
Recipe 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.
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