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Rich dark chocolate mousse that sets perfectly in the fridge. Three ingredients, no baking, genuinely impressive. Make the night before and relax.
What you need 🛒
How to make it 👨🍳
Melt the Dark chocolate 70% in a heatproof bowl set over a pan of barely simmering water (a bain-marie), stirring until smooth. Remove from the heat and leave to cool for 5 minutes.
Separate the Eggs — yolks into one bowl, whites into another.
Add the Salt to the egg whites and whisk to stiff peaks — glossy and firm, standing straight up when you lift the whisk.
Whisk the Caster sugar into the egg yolks until pale and thickened.
Stir the yolk mixture into the cooled melted chocolate until smooth.
Whip the Double cream in a separate bowl to soft peaks — it should just hold its shape.
Fold the whipped cream into the chocolate mixture.
Fold in the stiff egg whites in three batches using a large spoon and a gentle figure-of-eight motion — keep as much air in as possible.
Spoon into glasses or ramekins and refrigerate for at least 2 hours until set. Serve chilled.
