4-ingredient chocolate mousse
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- Abigail Donnelly
- 6
- Easy
- wheat and gluten free
- 5 minutes, plus 6 hours’ chilling time
- Lunato Lambrusco
- Buy Ingredients Here
“My mom only ever made two dinner-party desserts: one was a self-saucing lemon pudding, and the other her individual chocolate mousses set in pretty coupes. I’ve made it as a large dessert here but see our TASTEtube video for more on the individual mousses.” – Abigail Donnelly
Ingredients
- 1¼ cups cream
- 2 T caster sugar
- 4 free-range eggs, separated
- 200 g Bournville dark chocolate, melted and cooled slightly
Cooking Instructions
1. Beat the cream and sugar until thick. Add the egg yolks to the chocolate and beat well. Beat the egg whites until stiff.
2. Gently fold the cream into the chocolate. Add a few spoonfuls of egg white to the mixture and gently fold in, then add the remainder, folding gently until incorporated. Spoon into a bowl, cover and chill for 6 hours or, better still, overnight.
Find more chocolate recipes here.
Photography: Sadiqah Assur-Ismail
Videography: Romy Wilson
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