Quick Chocolate Mousse
If you need a quick dessert this is it, you can refrigerate it but you don’t have to. It’s even quicker if you do what I do and stop before adding the sugar and egg white and put the mixture into little ramekins and call it Chocolate Pots!
- 600ml double cream
- 200g of broken-up dark chocolate (70% cocoa)
- 2 large egg whites
- 100g caster sugar
Bring 300ml of the double cream to boil, take away from the heat and add the broken-up dark chocolate. Beat together until all chocolate has melted.
Transfer mix to a bowl set over another bowl of iced water and the remaining double cream, and whip up into soft peaks.
(If you want to embellish the chocolate mixture with a couple of shots of strong coffee or cognac, or add Amaretto do that now.)
At this point, personally I would stop and eat this now, but if you want to make a mousse out of it beat up 2 large egg whites in a separate bowl until you have stiff peaks, pour in sugar gradually, beating all the while until you have soft meringue.
Fold this into the chocolate mix and either spoon a bit into little ramekins or glasses or just leave it in the bowl and eat as soon as you need to.
Tip: serve with some kind of biscuit like amaretti or scatter toasted, blanched almonds over.
Divine mousse au chocolat
Double Chocolate Fudge Cake
Homemade Chocolate Ice Cream
Triple Chocolate Brownies