This rich and delicious chocolate mousse makes a great treat for Halloween. Be sure to make your delectable dessert even more decadent and use dark chocolate which is at least 70% cocoa.
For the mousse
100g dark chocolate (minimum 70%), broken into small pieces
100g milk chocolate, broken into small pieces
5 medium RSPCA Assured eggs, separated
1 tsp caster sugar
For the white chocolate spider’s web
50g white chocolate, chopped
Method
Put the broken chocolate into a bowl set over a saucepan of gently simmering water – don’t let the bottom of the bowl touch the water. Leave the chocolate to melt slowly, stirring occasionally.
Meanwhile, beat the egg yolks lightly with a fork.
When the chocolate has melted, remove from the heat and allow it to cool for a couple of minutes before stirring in the egg yolks.
Whip the egg whites until they form soft peaks and then beat in the teaspoon of caster sugar.
Now, being very patient and using a metal spoon, very slowly fold the eggs whites into the chocolate mixture. It takes a while to incorporate them all without beating the air out of the mixture.
Spoon into one bowl into 6 individual ramekins. Place in the fridge to chill for at least an hour.
Once the mousse is set, melt the white chocolate in a bowl set over a saucepan of gently simmering water – don’t let the bottom of the bowl touch the water. Beat until smooth and fill a piping bag with a narrow, writing nozzle or with the tip of the icing bag snipped away. Pipe a spider’s web onto each mousse and leave to set.
