Chocolate mousse recipe

SERVE WITH: 

Berry compote: For a fruity topping, cook your favourite frozen berries in a saucepan with a little water and icing sugar. Allow to cool before spooning over mousse.

More chocolate: Add some more decadence to your plate by sprinkling with coarsely chopped chocolate bars. Go for different textures, like honeycomb or coconut-filled bars.

Chantilly cream: Ooh la la! Add a splash of vanilla extract and a sprinkle of icing sugar to a bowl of thickened cream and whisk until soft peaks form. Spoon over the mousse.

WHAT COULD GO WRONG:

The cream is overworked: Be careful not to over whisk the cream in step 3 as it will split and curdle. The same applies to whisking the egg whites – they become dry and grainy.

The chocolate won’t melt evenly: Avoid any contact with water or the chocolate mixture will seize. For best results, use chocolate that has been stored in a cool, dry place.

The mixture isn’t fluffy: To keep the air in the mixture, mix and fold the ingredients together very gently.