If you’re looking for a sweet and indulgent dessert, then you must make this decadent chocolate mousse.
With a soft and fluffy texture, and a rich chocolate flavour, this mousse is a winning number for special occasions or when you simply want a sweet after-dinner treat.
Top it with a dollop of whipped cream, raspberries for a tart contrast, and a sprinkling of cocoa powder to make it look pretty, or get creative and add your own garnish.
However you choose to enjoy this chocolate mousse, be sure to make it one thing: deliciously decadent.
400g milk chocolate melts, melted
1 cup sour cream
2 egg yolks
4 egg whites
¼ cup caster sugar
Fresh raspberries, whipped cream and cocoa powder to garnish
Melt the chocolate using a double boiler*. Once melted, set aside to cool slightly.
Combine sour cream and egg yolks in a large bowl, then add melted chocolate and stir until smooth.
In a separate bowl, beat egg whites until soft peaks form. Gradually add the caster sugar in two batches until all sugar is dissolved.
Gently fold the chocolate mixture and egg whites together until combined.
Pour the chocolate mousse into individual serving glasses or a serving bowl of your choice.
Refrigerate for 4 hours or until set.
Before serving, top the mousse with fresh raspberries and dust lightly with cocoa powder or any other chocolate garnish of your choice.
*A double boiler is a saucepan or bowl set over another saucepan containing a small amount of water that is brought to the boil. Note that the bowl or saucepan on top should never touch the water in the bottom pan.
This recipe was originally published in our article 3 sweet treats to whip up this Easter.