Here is a chocoholic’s dream of a recipe for dairy-free chocolate mousse. Enjoy!
Chocolate mousse
300 g dark chocolate (I use Green & Black’s cooking chocolate)
40 g cocoa powder (again, I use Green & Black’s)
80 ml hot water
2 egg yolks
6 egg whites
200 g caster sugar
Serves 8
Break the chocolate into squares and melt in a bowl over a pan of hot water, on the hob.
Mix the hot water and the cocoa powder to form a thick paste. Combine with the melted chocolate and egg yolks and mix well. Set aside to cool.
Whip the egg whites, gradually adding the sugar.
Add a third of the egg whites into the chocolate batter, mixing well, then fold in the rest carefully.
Put the mixture into a large bowl or eight small bowls, glasses or ramekins.
Refrigerate for at least 4 hours before serving.
Brain Food - London Children's Nutrition 