Finding a chocolate mousse that doesn’t contain raw eggs when you’re pregnant and with no less of a chocolate mousse craving than usual, is often rather hard. Not needing an excuse to indulge in anything cocoa related, even if it was chocolate week last week, I couldn’t help but make this quick and easy recipe with the little monster the other day and at her request we’ll be making a white chocolate version in the next few days too!
Smooth, rich and very chocolatey and most of all very cheap and easy, this is a great dessert for all the family. You could even add a splash of amaretto or brandy to liven it up a bit and turn it into a more grown up dessert. The recipe says it serves 6 in espresso cups, although I found it was 4 when split between ramekins.
300ml double cream
120g dark chocolate
55g unsalted butter
1. Heat the cream in a saucepan until it starts to bubble.
2. Remove from the heat and add the chocolate and butter, stirring continuously until it’s melted.
3. Pour into ramekins or espresso cups and chill until solid.