While everyone loves an Easter bunny or a chocolate egg, sometimes it’s nice to take things up a notch. This chocolate mousse recipe is a fancy alternative to eggs over the Easter weekend!
300g good quality dark chocolate, roughly chopped
3 eggs, at room temperature
1⁄4 cup caster sugar
1 tbsp cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Garnish: Flake, crumbled and mini Easter eggs
1. In a bowl, whip cream until soft peaks form. Set aside.
2. Place the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted. Remove bowl from heat and set aside to cool slightly.
3. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
4. Use a large metal spoon to carefully fold the cream into the chocolate mixture, being careful not to overwork. Spoon into six serving dishes and chill in the fridge for at least 1 hour. Remove from the fridge 15 minutes before serving.
5. Garnish with crumbled chocolate ake and mini Easter eggs.
–For that extra special touch, serve the chocolate mousse in the new Maxwell & Williams Teas & C’s Kasbah tea cups. The intricate patterns and vibrant colours of the range will add style to any special occasion.