Whip this Creamy Chocolate Mousse for dessert tonight!
Mmmm Chocolate Mousse… I loooove mousse for dessert or a sneaky snack. And if I can whip it up in 10 minutes, pop it into ramekins or glasses and chill while we’re having dinner, then look out coz this is getting made every night at my place! I made Easy Lemon Mousse recently and it’s a dead set hit around here. So if you love Chocolate Mousse like me, then you’re in the right place!
Have you ever been told at the last minute – well maybe not the last minute, but you know what I mean – that people are coming over for dinner? You already have a million things on that day, but sure, let’s have people over I’ll get the shopping done, housework, the usual, and then front up and make a meal for guests! So it’s times like this that you need a nice quick dessert that you can throw together and have pre-prepared way ahead of time and ready to go in the fridge.
I topped these ones with some super cute rose flavoured Persian Fairy Floss and the larger one with some chopped pistachios. I’m kinda in love with Persian Fairy Floss. It’s just amazing. The texture is so soft and silky… and the rose flavoured one – divine! Especially paired with chocolate… Be careful if you’re using Persian Fairy Floss though, as soon as it hits the air it starts to break down. So it ends up being a bit of a sticky, unattractive mess if left for more than about 10 minutes. Best to add it just before serving.
They’d also be amazing topped with fruit too. Or salted caramel or even crumbled sweet biscuits for a nice crunch. Yummo!
Creamy Chocolate Mousse
– 5 egg whites
– 300g dark or milk chocolate
Break up the chocolate into small pieces and place it in a bowl. Place the bowl over a saucepan of simmering water and stir every now and then until melted.
While the chocolate is melting, whip the cream.
Wash the beaters thoroughly to remove any fat from the cream, then in a separate bowl whip the egg whites until they form stiff peaks.
Fold the egg whites into the cream, then fold the chocolate in gently.
Spoon into ramekins or other dishes and refrigerate for about an hour, or longer if serving later.
Makes approximately 6 small ramekins.