Chocolate Mousse

90 mins


300g dark chocolate, roughly chopped

3 eggs

¼ cup caster sugar

1 teaspoon vanilla extract

300 ml Anchor Whipping Cream, plus extra for serving

Grated chocolate, to serve

Berries to garnish

A few mint leaves


  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.