Chocolate Mousse



  • 300g good quality

  • cooking chocolate

  • 3 eggs

  • 400mls cream

  • 40g caster sugar


  • Melt chocolate in steamer on med heat.

  • Beat eggs and sugar until pale.

  • Whip cream to firm consistency.

  • Incorporate melted chocolate into egg mixture with whisk then fold in whipped cream and fully incorporate.

  • Spoon or pipe into suitable serving dish or glass and refrigerate for at least 2 hours

  •  Garnish with whipped cream and strawberry segments and sprig of mint.



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