Not quite bundaberg rum

Ingredients
- 100g good-quality dark chocolate, roughly chopped (I used Belcolade chocolate that I picked up at our local grocer).
- 1 egg
- 19g caster sugar
- 1 tsp cocoa powder, sifted
- 100ml thickened cream, plus extra whipped cream to serve
- Grated chocolate, to serve

How to
Place the chocolate in a heatproof bowl in the microwave for 20 seconds. Stir thoroughly then heat for another 20 seconds. Stir through until all chocolate is melted. Set aside to cool slightly.

Combine eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 2 serving glasses and chill in fridge for at least 1 hour. Top with extra whipped cream and grated chocolate to serve.

—

This is the richest chocolate mousse we’ve ever eaten. So much so we didn’t even get through the whole thing – we’ve got spare in the fridge for tomorrow. Nom.

Tags: chocolate, easy, mousse, Recipe, tasty
Categories: Recipe, girlthings, liz cooks sometimes | RSS 2.0

Share your thoughts? Add a comment!