This chocolate mousse recipe is SO easy to knock up with just store cupboard ingredients, and while it is absolutely delicious for a mid week treat, it can be taken to dinner party dessert levels with just a couple of tweaks! Add a generous pinch of chilli powder for a Mexican twist, stir in two teasoons of powdered espresso (dissolved in a tablespoon or so of boiling water) or mix in a spoonful of rum and sprinkle with freeze dried raspberries for a glamorous girls’ night in pud… or in this case, make a little whipped cream nest and fill with tiny eggs for Easter lunch. Best of all, the mixture is exactly the right amount to fill four of those glass cheesecake jars you’ve been saving in the cupboard but don’t know what to do with.
It takes just five minutes to put together and a couple of hours to chill (the longer you leave it the better but that has rarely happened so far!), and unlike many recipes only involves two bowls so there is minimal washing up!
100g dark chocolate
2 tablespoons caster sugar
100ml double cream to serve (optional)
- Break off one of the rows of chocolate and grate one or two squares onto a tea plate (for sprinkling on at the end).
- Pop the remaining chocolate and the butter in a large bowl and place over a pan of simmering water. As they start to melt, stir gently together so the mixture is nicely combined (add the chilli powder/rum/whatever at this stage, if you fancy it) then remove from the heat.
- Tip the egg yolks into the chocolate mixture and stir thoroughly.
- While the chocolate and butter are melting, whisk the 3 egg whites in a large bowl until they form soft peaks.
- Sprinkle over the sugar then whisk again.
- Using a spatula, fold one quarter of the whisked whites through the chocolate, ensuring you scrape the bottom of the bowl. Continue to add the whites in two or three more stages, taking care to not knock out all those lovely bubbles!
- Tip the mixture into four glass ramekin dishes (or pretty wine glasses) and pop in the fridge to cool for at least 2 hours.
- Whip the cream and spoon onto the middle of the pots before sprinkling over the grated chocolate (and adding a few little eggs for an Eastery touch).