Chocolate Mousse




2 teaspoons powdered gelatine

2 tablespoons of hot water from just boiled kettle

200gm dark or milk cooking chocolate, broken up

3 egg yolks

3 egg whites

1 ½ cups thickened cream, whipped

6 teaspoons sugar



Put the gelatine in a small bowl & add the hot  water, mix until gelatine has dissolved, set aside to cool a little.

Put the chocolate into a bowl, then place the bowl over a saucepan of simmering water, (don’t let the bowl touch the water ) until chocolate has melted.

Now pour the chocolate into another bowl & add the egg yolks & gelatine, whisk quickly.

Put egg whites into a bowl & whisk until soft peaks form, gradually add the sugar a teaspoon at a time, whisk until sugar has dissolved.

Fold the whipped cream  into the chocolate mixture, then fold in the whipped egg whites.

Pour into individual dishes or into a large bowl, cover with plastic wrap & refrigerate for at least 2 hours or overnight.

NOTE: If you want to use this recipe in my Ina Garten chocolate cake recipe,  line the same cake tin you used to bake the cake with plastic wrap & pour the mousse into it, cover with plastic wrap & place into the freezer until firm.


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