- The ingredients you’ll need are:
- 6 x 60-gram eggs separated (one egg per person if you are adjusting)
- 300ml Cream
- 200 grams Chocolate
Like most recipes there are several ways to make mousse.
I’ve been making this recipe for over 40 years.
It has no added sugar and no gelatine.
Equipment to make: Bowls, saucepan and a whisk.
To serve: individual glasses (If you’re so inclined a Lindt ball can be placed in the bottom of the glass as a surprise)
6 x 60-gram eggs separated
200 grams Chocolate
Make a sabayon (this is the method of cooking the eggs gently in a bowl over steam) Cook until thick and glossy. (BUT be careful not to scramble the yolks)
Melt the chocolate gently over steam avoid burning the chocolate.
I use good quality dark and milk (not Cadbury it’s too sweet)
Beat the egg whites until still peaks appear.
Beat the cream (add some vanilla extract if you like) BUT don’t make butter!!
Fold sabayon and melted chocolate together.
Fold in the beaten whites.
Fold in the cream.
Spoon into serving glasses.
Set in Fridge.