James Shepherd

Chocolate Mousse

This is good to use as a filling for cakes, but could be eaten on its own.

Serves 2
110g(4oz)Plain Chocolate
  1. Melt chocolate and remove from heat to cool.
  2. Beat egg yolks and add to chocolate while it is still warm, beating throughly.
  3. Leave mixture to cool for 15mins.
  4. Beat egg whites, not too much, only to a 'soft peak' stage.
  5. Fold whites into mixture.
  6. Spoon mixture into glasses, cover and put in fridge for 2 hours, or till firm.
Serve with whipped cream and grated chocolate.