EGGLESS CHOCOLATE MOUSSE
100 g dark chocolate 70% cocoa
150 ml heavy (thick) cream
25 g sugar
Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate.
Stir the chocolate with a wooden spoon as it is melting. While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy. Once the chocolate is melted, “fold” in the whipped cream.
Spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.
Serve with extra whipped cream, ice cream, fresh berries, or shavings of chocolate
Photo: Rina Kleinhans
