Heavenly Rich Chocolate Mousse

7g sachet gelatine

125m1 boiling water

250g Lob dark chocolate, melted 300m1 thickened cream, whipped 2 egg whites

1. Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool.

2. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.

3. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.

4. Immediately pour into 4 x lcup ramekins. Refrigerate until firm.

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