Chocolate Mousse

If you’re thinking of cooking your Valentine a special meal – or any other loved one who matters – why not finish with a flourish and serve SJ’s fantastic Chocolate Mousse. Well-tested on her family and friends, this recipe is guaranteed to please.

250g Milk Chocolate
300ml Thickened Cream
3 eggs, separated
1 tbsp sugar

Extra cream
Crunchie chocolate bar

Break chocolate into pieces and place in a large microwave safe bowl. Cover and heat in microwave until chocolate is completely melted.
In a separate bowl beat the egg whites only, adding the sugar gradually until mixture is glossy
In a third bowl beat cream until it thickens.
Mix thickened cream, and the egg mixture into the melted chocolate.
Make sure the mixture is well combined before dividing between six serving bowls.
Cover all serving bowls and place in the refrigerator for at least four hours, the longer the better.
When ready to serve, whip extra cream and place a dollop onto each serving of mousse.
Complete by smashing the Crunchie bar into reasonably small shards and sprinkle over the top of the dollop of cream on each serving of mousse.