Chocolate Mousse Recipe

Ingredients For Chocolate Mousse

150g of crushed digestive biscuits
75g of chocolate chips
200g of chopped white, plain or milk Belgian chocolate
150g of caster sugar
225mls of milk
2 eggs with the yolk and white separated
75g of melted unsalted butter
2 teaspoons of vanilla extract
275mls of lightly whipped double cream
6 teaspoons of gelatine

How To Make Chocolate Mousse

Line a 20cm square cake tin with kitchen tinfoil

Mix the digestive biscuit crumbs with the chocolate chips.

Add the melted butter and stir.

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Press the mixture into the lined cake tin and press down to flatten.

Set aside in the fridge to set.

In a small bowl dissolve the gelatine into six tablespoons of hot water.

In a large bowl whisk the egg yolks with 85g of the caster sugar.

Put the milk into a saucepan and bring to the boil. Add this to the egg and sugar mixture and whisk. Pour this back into the saucepan. Cook over a medium heat and cook until the mixture thickens.

Add the gelatine, chopped chocolate and the vanilla. Stir until smooth then set aside to cool down.

Fold in the whipped double cream.

Whisk the egg white. Add the remaining caster sugar and whisk once more. Stop whisking when soft peaks form.

Fold this into the chocolate mixture and then pour it over the biscuit base in the cake tin.

Put this into the fridge to set and cool down. Turn out and cut into squares.

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