Chocolate Mousse

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Chocolate Mousse

  • 115 g 70% dark chocolate
  • 90 g salted butter
  • 2


Melt the chocolate and butter in a bain-maire and blend until smooth.

Beat the eggs and sugar until pale. Fold in the chocolate-butter mixture and emulsify until smooth. Place into 2 piping bags and seal. Pipe the mix into 4cm round silicone moulds allowing 15g per person. Put the moulds into a deep tray and fill with hot water, make sure the water comes midway up the moulds.