This can be adapted if kids are eating the mousse, as typically, I use 70% dark chocolate but that’s a bit too bitter for children. The other day I made this for my cousin and her 3 kids with milk chocolate and didn’t add the sugar and it was delicious, they gobbled it up and so did cuzzie and I! I think I now prefer the milk chocolate version…
- 300g good-quality dark chocolate, broken into pieces
- 5 eggs, at room temperature
- 1/4 cup caster sugar (if using milk chocolate, leave out the sugar)
- 300ml cream
- Grated white chocolate or berries or fresh mint – to serve
- Place the chocolate into a heatproof bowl over a pot of simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
- Place 3 of the eggs and the sugar into a large bowl and beat with a whisk or electric beater for a few minutes, or until the mixture is pale and creamy, then fold in the melted chocolate until combined.
- In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture,
- With the remaining 2 eggs, separate the yolks from the egg white and whisk the egg white till they form stiff peaks and also fold that into the chocolate/cream mixture. (Discard the 2 egg yolks or use them to make scrambled eggs 🙂 )
- Spoon into a large bowl or into individual glasses or bowls and chill in fridge for at least 1 hour.
- To serve, decorate with fresh mint and berries, or whatever blows your hair back! Some people like to serve this with extra whipped cream but I find that to be overkill 🙂