Eggless Chocolate Mousse
~Featured on the episode with Zayed Khan~

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Ingredients
50 Gms Extra Bitter Chocolate(Lindt) Broken Into Pieces
3 Lindt +1 Galaxy
1 Litre(1 3/4pints) Double Cream
Room Temperature
Cocoa Powder
Method for Base
- Line a 25 x 5 cm (10×3 inch) cake tin with cling film.
- Very slowly melt chocolate in a bowl over simmering water.(water must not touch bowl)
- Whisks cream until soft peaks from.
- When chocolate is liquid, mix 1 large spoon of cream into it.
- Combine until invisible. Immediately pour the rest of chocolate into the cream.
- Combine and pour into cake tin.
- Chill 2 hrs minimum and turn out onto the plate.
- Decorate.
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