Chocolate Mousse in a Mug

Hi guys,

I am back baking again this week and decided to utilise some of the left over egg whites I had from the Crème Brûlée recipe I shared with you all this weekend. This chocolate mousse recipe is simple and results in a really yummy dessert; which I decided to spoon into 2 mugs. Realistically this recipe serves 4 but I didn’t have any smaller mugs (WHAT A SHAME!).

Ingredients:

200g dark chocolate

25g white chocolate

3 egg whites

50g caster sugar

100ml double cream

Method:

1.Grate 50g of the dark chocolate and all the white chocolate and set aside. Melt the remaining dark chocolate over a low heat and set aside to cool.

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2.Whisk the egg whites in a large bowl until form stiff peaks (stand up if you lift the electric hand mixer up).

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3.Spoon in half the sugar and whisk again. Add the remaining sugar and whisk again.

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4.Whip the double cream until soft in another bowl.

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5.Spoon in a large spoon of the egg whites into the cooled chocolate and mix.

6.Transfer the chocolate mixture into the egg whites and carefully fold in until thoroughly combined.

7.Fold in the whipped cream and 2/3s of the grated chocolate.

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8.Spoon into cups/mugs/ramekins and sprinkle with the remaining grated chocolate.

9.Chill for 3 hours or overnight and serve by themselves or with biscuits.

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Enjoy in small or large quantities….I will be eating a whole mug to myself guaranteed 🙂

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