Three ingredient Chocolate mousse
Do you like chocolate mousse but find the sweetness a bit to rich?
I must say, it is the easiest chocolate mousse recipe I have made. Also a little trick I use to manage my sugar hits, albiet low sugar hits is this, by using shot glasses, you are already ahead of the protion controlling game! A massive win in my book. A guilt free way of enjoying your mousse
100 g 85–90% dark chocolate, broken into pieces.
1. Melt the chocolate, either in a microwave or in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t directly touch the heat.
2. Separate the eggs. Lightly whisk the yolks using a fork and use an electric whisk to beat the egg whites until soft peaks form.
3. Remove the chocolate from the heat and leave to cool to room temperature. Once the chocolate has cooled a little, beat in the egg yolks, then fold the egg whites into the chocolate mixture (it can take a few minutes for it to look like a chocolate mousse).
THIS IS WHEN I ADD ABOUT THREE TEASPOONS OF VANILLA EXTRACT.
4. Pour into small cups and chill in the fridge for 20 minutes. Serve with your choice of berries and cream.