Easy Peasy Chocolate Mousse
These are a fantastic ‘make in advance’ dessert for a midweek treat or when hosting at the weekend.
Use your favourite biscuit for a little added crunch - although we used ginger nut biscuits (as they work perfectly alongside dark chocolate) we can also agree that bourbons, Oreoes or even oats Hobnobs work fantastically in this recipe as well!
You will need 4 ramekins or dessert glasses for this recipe.
Prep: 10 mins | Chill Time: 2 hrs
Serves 4 people
Ingredients
- 180g dark chocolate
- 50g salted butter, cubed
- 4 FREE egg whites
- 3 tbsp caster sugar
- Pinch of salt
- 60g ginger biscuit
- 100ml double cream
Method
- Break up the chocolate into a heat-proof bowl and add the butter. Melt in the microwave in 30 second intervals or over a pan of simmering water. Stir to combine then remove from the heat to cool slightly.
- Add the egg whites to a clean bowl and sprinkle in the sugar. Using a balloon or electric hand whisk, whisk the egg whites to soft peaks.
- Add a spoon of the melted chocolate into the whipped eggs, folding gently to incorporate before adding all the whipped egg mixture into the melted chocolate.
- Using a metal spoon, in a cutting and folding motion, gently combine the egg mixture through the chocolate trying to maintain as much as in the mixture as possible.
- Crush the biscuits using the end of a rolling pin or blitz in a food processor to rough crumbs. Sprinkle 2/3 biscuit crumb into the base of the ramekins or dessert glasses before carefully spooning over the chocolate mousse mixture.
- Place the mousses in the fridge to set for at least 2 hours. When ready to serve, whisk the double cream to soft peaks. Remove the set mousses from the fridge and spoon over the whipped cream. Sprinkle over the remaining biscuit crumb to finish.
