Ingredients Jump to Instructions ↓

  1. 1 leaf of gelatine

  2. 284ml carton double cream

  3. 2 medium egg whites

  4. 50g (1 3/4 oz) dark chocolate, melted

  5. 50g (1 3/4 oz) milk chocolate, melted

  6. 50g (1 3/4 oz) white chocolate, melted

  7. Chocolate curls, for decoration

  8. About 16 mini chocolate curls (see Note)

  9. 4 x 7cm (2 1/2in) round cooking rings, lined with strips of baking parchment, placed on a baking tray lined with baking parchment

Instructions Jump to Ingredients ↑

  1. Soak the gelatine in cold water for a few minutes, then drain it and squeeze out as much water as possible. Melt the gelatine in a bowl in a microwave oven or over a pan of hot water.

  2. Whisk the cream until it thickens and starts to form soft peaks, but be careful not to over-whisk it.

  3. Whisk the egg whites until stiff. Fold the egg whites and gelatine into the cream, working quickly so that the gelatine doesn't start to set and go lumpy.

  4. Divide the mixture between the 3 bowls of chocolate and fold it in. Spoon the dark chocolate into the lined rings and level the surface. Next, spoon in the milk chocolate mixture, then finally the white chocolate mixture. Place the mousses in the fridge to set for at least 4 hrs, or overnight.

  5. When ready to serve, lift the mousses off the baking tray and place on serving plates. Lift off the metal rings and then peel away the lining paper. Decorate with the chocolate curls. Not suitable for freezing.


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