Blender Chocolate Mousse

By Robert Norman

Blender Chocolate Mousse

Serves 4 

Ingredients

  1. 150g (2 x 75g) Beyond Good 92% Single Origin Madagascar Pure Dark Chocolate, plus extra for grating
  2. 150ml (2/3 cup) single cream
  3. 2 tbsp soft brown sugar (optional - adjust to taste)
  4. 3 large eggs whites
  5. 1 tsp Beyond Good Pure Madagascar Vanilla Extract
  6. 150ml (2/3 cup) whipping cream, plus extra to serve 

Method

  1. Place the chocolate bars in a blender and blend until finely chopped.
  2. Heat half of the cream until steaming hot then pour into the blender over the chocolate. Add the sugar, if using. Allow to stand for 2-3 minutes and then blend until smooth.
  3. Add the egg whites and the rest of the cream and blend on high until the mousse triples in volume.
  4. Divide the mousse between 4 serving bowls or glasses and refrigerate for 2-3 hours or until set.
  5. Serve with extra whipped cream and finely grated chocolate.

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