Creamy Garlic Prawns
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Decadent Dark Chocolate Mousse
This decadent dark chocolate mousse is intensely chocolatey yet beautifully light in texture. It is made with simple ingredients and sets into an elegant dessert that feels restaurant-worthy.
Serve chilled with berries, whipped cream, or grated chocolate for an easy make-ahead treat.
Ingredients
- 35 g Caster Sugar
- 200 ml Double cream lightly whipped
- 1 tsp Vanilla extract optional
- 200 g Dark Chocolate finely chopped
- 1 pinch Salt
- 3 Eggs separated
- 20 g Butter optional, for extra richness
Method
20m5m2h 25m
- Melt dark chocolate (and butter if using) gently over a bain-marie or in short microwave bursts; cool slightly.
- Whisk egg yolks with half the sugar until pale, then stir into the melted chocolate.
- Whisk egg whites with a pinch of salt to soft peaks, then gradually add remaining sugar and whisk to glossy peaks.
- Fold whipped cream into the chocolate mixture in two additions.
- Gently fold in egg whites in batches, keeping as much air as possible.
- Spoon into serving glasses and chill for at least 2 hours.
- Serve cold with berries or shaved chocolate if desired.
Notes
Fold gently to keep the mousse airy and light.
Use good-quality dark chocolate for best flavour.
Chill fully before serving so texture sets properly.
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