Easy Dark Chocolate Mousse
Rich, airy chocolate mousse made with just four ingredients.
Whisked egg whites give this mousse its light, cloud-like texture.
Fold gently, so you keep as much air in as possible.
Ingredients
Serves
Method
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Melt
Melt the chocolate gently and cool for 5 minutes. Stir in the yolks one at a time.
Timer: 5:00
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Whisk the whites
Whisk the whites with the salt to soft peaks, then add the sugar and whisk until stiff and glossy.
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Fold
Stir a spoonful of whites into the chocolate, then gently fold in the rest.
-
Chill
Spoon into six small glasses and chill for 2 hours.
Timer: 2:00:00
Questions about this recipe
- Is it safe to eat raw eggs?
In the UK, British Lion eggs are considered safe for most people raw. Avoid if you are pregnant or cooking for very young children, unless using pasteurised egg.