Gloopy and slurpy and sticky and ooooh so satisfying…chocolate mousse can never fail

Chocolate Mousse – so easy to make the heavier the mousse the better in my opinion.

200g chocolate (any)

40g caster sugar

3 eggs

2 tbsp water

Way to make your mousse:

  1. Separate the egg whites from the yolks and beat the egg whites separately for about 2 minutes until forming stiff peaks. I do the ‘tip the bowl over my head’ trick to check they’re beaten enough.
  2. Gently add sugar to egg whites a bit at a time, you don’t want to flatten the fluffy whites.
  3. Meanwhile melt chocolate and dribble of water together, when cool stir in egg yolks.
  4. Combine chocolate egg mixture to sugary egg whites. A little at a time, gently. It is important you use a metal spoon and that you fold in the mixture – this keeps the air in the mousse.
  5. Pour into whatever lovely glass/jar/ramekin you want to serve the mousse in, cover with clingfilm and chill in fridge for min 2 hours before serving.
  6. Decorate however you like – I serve with a few french sablé biscuits and sprig of mint.

 

“Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate.”  Charles M. Schultz

 

Liberty’s chocolate shop is my favourite place for chocolate browsing. I browse the bars like an avid reader would browse the shelves at Waterstones.

Liberty’s Chocolate

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