Although this isn’t exactly Chocolate Mousse, I guarantee that it definitely tastes and looks like one. I just don’t like the fact that all the original recipes for mousse call for raw whipped egg whites or gelatin, both of which I have a strong dislike for. So I scanned the internet and found this recipe which seemed like the right one for me, as it uses whipped double cream. It took all of 20 minutes to make and as I used a pot of low-fat double cream, it had a lot fewer calories in as well. The resulting texture is silky smooth and rather light; it tasted better than any store-bought chocolate mousse I have ever eaten. I might have to make this a weekly staple on the menu now as all of us enjoyed it, even my toddler!
- 100 g Dark Chocolate (Milk or Plain chocolate works fine too)
- 150 ml Double Cream (I used Elmlea Light)
- 50 ml milk
- Nuts, Chocolate shavings or any fresh fruits or berries for garnishing
- Melt the chocolate squares in the microwave at short bursts, being careful not to burn it. Roughly takes a minute. Add the milk to it, mix well and let it cool
- Whip the double cream until it forms soft peaks and gently fold in the cooled chocolate mixture.
- And that’s it! Spoon the mousse into glasses or ramekins and put in the refrigerator for at least an hour before serving. Garnish with a mint leaf or sweeties or anything you fancy
- You can add other flavorings such as coffee, strawberry conserve, lemon curd or anything you like.
- Can also be transformed into a trifle by add a layer of lady fingers or sponge cake at the bottom
- Add half a tub of Mascarpone while whipping the cream, add flavoring and freeze overnight between layers or cake or cookies for a spectacular looking freezer cake. (I saw this recipe on Barefoot Contessa last night on the food channel and can’t wait to try it)