• Desserts

Chocolate Mousse

  • Desserts
Chocolate Mousse
6
1h 30 min
Chocolate Mousse

Our very own meringue queen, Stacey O’Gorman, brings this absolutely stylish and delicious chocolate & espresso meringue layer cake to the table. It’s decadent, divine and oh so addictive. Good luck stopping at one slice!

Method
  1. Gently melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on reduced heat.
  2. Place the eggs and sugar in a large bowl and beat with an electric mixer for 5 minutes until the mixture is pale and thick. Fold in the melted chocolate and vanilla extract.
  3. In a separate bowl, whip cream until soft peaks have formed. Fold the cream into the chocolate mixture, trying not to over mix.
  4. Spoon the mixture into 6 serving glasses and refrigerate for at least 1 hour. Remove from the fridge 15 minutes before serving and top with a dollop of whipped cream, grated chocolate, a scattering of berries and mint leaves.