Annie Bell's Frothy Choccy Mousse

Name: Annie Bell's Frothy Choccy Mousse
Yield: 8
Cuisine: French
Ingredients: 2 gelatine leaves (we used Supercook brand); 100ml whipping cream; 250g milk chocolate broken up; 6 medium organic eggs separated; 100ml whipping cream whisked until stiff; 2 milk chocolate Flakes quartered

Over a year ago 2,188 views

Serves: 8

French Dessert

Ingredients

2 gelatine leaves (we used Supercook brand)
100ml whipping cream
250g milk chocolate broken up
6 medium organic eggs separated
100ml whipping cream whisked until stiff
2 milk chocolate Flakes quartered

Accompaniment

Method

1
Have ready 8 x 150ml serving glasses or cups, or alternatively 1 x 20cm trifle or dessert bowl. Cut the gelatine into strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain.

Bring the cream to the boil in a small pan, pour this over the gelatine and stir to dissolve. Gently melt the chocolate in a bowl set over a pan containing a little simmering water. Beat the egg yolks into the chocolate, followed by the cream solution.

Whisk the egg whites in a large bowl until stiff using an electric whisk. Fold into the chocolate mixture in about 3 goes. Divide among the cups or transfer to the bowl, cover and chill overnight.

Serve with a dollop of cream on top, finished with a piece of Flake. If using a large serving bowl, spoon over the cream then crumble the Flakes on top.