Choco­late mousse

Friday - - Recipe Cards -

Prep time: overnight Serves 6 300g dark choco­late 2 ex­tra large egg whites 750ml cream Ice cream, to serve 100g mint choco­late, crum­bled, to serve


1 Melt choco­late in a dou­ble boiler.

2 Place egg whites in a clean glass bowl and whisk to make stiff peaks.

3 Beat cream in a sep­a­rate bowl un­til stiff. Gen­tly fold egg whites into cream, then stir in melted choco­late.

4 Spoon mix­ture into glasses, cover and re­frig­er­ate, prefer­ably overnight, to set.

5 Serve with ice cream and crum­bled mint choco­late.

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