Pots au Chocolat: Chocolate Mousse with Mini Eggs and Cream
Print recipe
| Serves | 4 to 6 people |
| Prep time | 15 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 15 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
A light and fluffy two chocolate mousse that is perfect as a light dessert for Easter or even Christmas and Mothering Sunday; this French inspired recipe uses white and milk chocolate and is decorated with seasonal chocolates on top of whipped cream.
Ingredients
- 4 free-range eggs
- 100g organic dark chocolate (70% cocoa solids)
- 50g organic white chocolate
- 4 tablespoons double cream
- 150mls whipping cream or double cream to serve
- Mini chocolate eggs or other chocolate Easter sweets to serve
Note
A light and fluffy two chocolate mousse that is perfect as a light dessert for Easter or even Christmas and Mothering Sunday; this French inspired recipe uses white and milk chocolate and is decorated with seasonal chocolates on top of whipped cream.
Directions
| Step 1 | Break the dark and white chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. Heat the chocolate until melted. |
| Step 2 | Separate the eggs, and then whisk the egg whites until they hold soft peaks. |
| Step 3 | Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the double cream. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into 4 glasses. Put the mousse in the fridge to set for at least two hours. |
| Step 4 | Just before serving, whip the cream and spoon it over the top of the chocolate mousse, then decorate with mini chocolate eggs and/or other Easter chocolates or sweets. |
