Ginger & Chocolate Mousse

Ginger and Chocolate Mousse


Cooking time: 20 minutes plus setting time

Serves: 6


4 eggs
100 g dark chocolate
2 tbsp. double cream
30 g caster sugar
1 tsp. fresh ginger
1/2 tsp. ground ginger 250ml double cream
1 tbsp. icing sugar
Cocoa powder- for serving

Chocolate- for serving

  • Break up your chocolate into small pieces now pop them into either a Bain Marie or a heavy based saucepan. If you are using a saucepan, keep a close eye on it as it is more likely to burn your chocolate.
  • Next, separate your eggs, being careful not to get any of the yolks into the egg whites
  • Once the chocolate completely melted, add the sugar, ground ginger and freshly grated ginger.
  • Now add your egg yolks one at a time and stir through.
  • Stir in your double cream once the egg yolks are in and leave to one side to cool.
  • Next whisk the egg whites until they form medium to stiff peaks.
  • Now carefully fold the egg whites into the chocolate. Start by adding about a quarter of the egg to start with as this will loosen up the chocolate mixture.
  • Then add more egg whites and fold through. Repeat this until all the whites have been folded through.
  • Pop the mixture into your chosen serving dishes and then place into the refrigerator.
  • Allow to set, overnight is perfect but for at least 4 hours.
  • Enjoy!

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