Classic Chocolate Mousse INGREDIENTS: 450G DARK CHOCOLATE 250G EGG WHITES 250G CASTER SUGAR 100ML WATER 750ML DOUBLE CREAM
Method Melt the chocolate in a glass bowl over a pan of gently boiling water. In a separate pan, add the sugar and water together and cook until it reaches a soft ball stage on a sugar thermometer. Then pour the sugar and water mixture onto the egg whites while whisking using an electric mixer and leave to whisk until glossy and cold. Whip cream until semi whipped, fold melted chocolate into the meringue, then gently fold in the cream. Pour into desired moulds/serving dishes, and leave to chill for at least four hours. Serve. Enjoy. For more information visit
www.mpwrestaurants.com 53