If you make this in individual ramekins or glasses, you’ll easily get six portions. If you make it in one large bowl, you’ll somehow find that it vanishes before your eyes. It’s heavenly. Use proper, good quality eating chocolate for this - anything called ‘cooking chocolate’ is a crime against food.
TIP - If you want to go completely over the top, add a chocolate ‘lid’ to each mousse. Heat 2 Tbsp cream until nearly simmering, then add 50g chopped dark chocolate. Stir until smooth and pour on top of each set mousse. Refrigerate for 10 minutes before serving.
Ingredients
| 1 ½ cups | Cream (Main) |
| 280 g | Chocolate, chopped (Main) |
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Directions
- Heat ½ cup cream in a small pot until it just begins to simmer. Pour into a bowl and add the chopped chocolate. Stir well until smooth.
- Pour the remaining cream into another bowl and whip until it has thickened, but no more. Stir in the chocolate cream mixture until well combined. Divide between six small ramekins or glasses and put in the fridge to set (allow at least 30 minutes). Remove from the fridge five minutes before serving.
See more of Lucy's chocolate recipes
