Intense Chocolate Mousse
A community recipe by Natasha_gNot tested or verified by Nigella.com
Print me
Melt chocolate in a bain marie and leave to cool a little. Beat egg whites until stiff. Loosen chocolate with a little egg, then fold whites in. Divide mix between six small bowls and refrigerate until set. Serve topped with raspberries. I've also tried the with Green and Black's Mayan Gold chocolate and it was delicious. it would be good served with a shot of Cointreau or grand Marnier.
Melt chocolate in a bain marie and leave to cool a little. Beat egg whites until stiff. Loosen chocolate with a little egg, then fold whites in. Divide mix between six small bowls and refrigerate until set. Serve topped with raspberries. I've also tried the with Green and Black's Mayan Gold chocolate and it was delicious. it would be good served with a shot of Cointreau or grand Marnier.
Introduction
This is a lower-fat, lower calorie version than most chocolate mousses but I never tell people that when i servit to them and they certainly don't feel deprived!
This is a lower-fat, lower calorie version than most chocolate mousses but I never tell people that when i servit to them and they certainly don't feel deprived!
Ingredients
Serves: 6
Metric
Cups
- 100 grams dark chocolate
- 3 egg whites
- raspberries (to serve)
- 4 ounces bittersweet chocolate
- 3 egg whites
- raspberries (to serve)
Method
Intense Chocolate Mousse is a community recipe submitted by Natasha_g and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.