Photo Credit: Dan Jones
This chocolate mousse has always been our family go to for a show stopping dessert that is so quick and easy. To jazz it up: If you have any Crunchies or other chocolate bars in your cupboard, crumble them on top of the mousse to add extra texture and flavour. Amazing!
2 x 180g slabs of Bourneville chocolate
6 eggs, separated
6 tbsp caster sugar
600ml double cream
Method for making Megan’s Chocolate Mousse
Break the chocolate up into pieces and put them in a large heatproof bowl with the butter. Place the bowl over a pan of simmering water – making sure the bottom of the bowl doesn’t touch the water – until the chocolate and butter have melted, stirring occasionally. Carefully remove the bowl from the pan.
Using a free-standing mixer or a hand whisk, beat the egg yolks with 5 tablespoons of the sugar for 5 minutes until the mixture is creamy and pale. (When the whisk is removed, it should leave a trail of batter on the surface.) Stir the melted chocolate into the egg mixture, making sure everything is well incorporated.
In a separate bowl, beat the egg whites to soft peaks, then add the remaining sugar and continue to whisk until stiff.
In another bowl, whisk the cream until it’s just holding its shape – be careful not to overwhip it at this stage. Carefully fold the chocolate mix into the cream. Then, using a metal spoon, fold in the egg whites a little at a time, being careful not to knock the air out of the mixture. When everything is combined, pour the mixture into a trifle dish and chill it in the fridge for at least 5 hours or overnight before serving.