Egg-free chocolate mousse

    50 min

    A heavenly, two ingredient chocolate dessert! So easy, too! After chilling for a couple of hours, you can also use the firmed mousse to make chocolate truffles.

    135 people made this

    Serves: 4 

    • 2 (100g) bars of dark chocolate (70% cocoa solids taste best)
    • 1 (284ml) pot double cream

    Prep:50min  ›  Ready in:50min 

    1. Break up the chocolate into chunks, and place in bowl over barely simmering hot water.
    2. In meantime, whip the double cream until just short of "whipped into peaks" stage. If you whip cream into peaks, the resultant mousse will be a bit thick.
    3. Pour melted chocolate into cream and then pass chocolate bowl to husband or children so they can fight over who gets to lick the bowl.
    4. Fold chocolate into cream, careful not to bash all the air bubbles out.
    5. Transfer into glass dish, and place in fridge for a while (30 minutes or so) to firm up and chill down.
    6. Serve, to self or 3 other people!
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