30g unsalted butter
3 eggs, separated
300ml thickened cream, whipped
1. Melt chocolate and butter in large glass heatproof bowl over large saucepan of simmering water. Remove from heat. Stir in egg yolks; cool
2. Beat egg whites in small bowl with electric mixer until soft peaks form
3. Meanwhile, fold cream into chocolate mixture; fold in egg whites in two batches
4. Spoon mousse mixture into serving dishes; refrigerate 3 hours or overnight
tip...make sure your eggs are at room temp
I topped mine off with crumbled up peppermint crisp!
So making this! Miss Walker xoxo
ReplyDeleteMiss Walker you'll be struggling to keep your nose out of the fridge....which is a good thing I feel! xx
ReplyDeleteI crumbled sesame honey crisps on top first time round, then for 2nd go (which was new year's eve) we just had a massive bowl to share & used the crisps like crackers & dip.
ReplyDeleteThe most outrageous mousse experience ever.