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Chocolate Mousse

This Chocolate Mousse is perfect for impressing guests at a dinner party. Try the recipe with different chocolates and see which is your favourite.

9 servings

Difficult 60 Minutes



For the recipe  Chocolate Mousse

For the Desserts:

150 g Digestive Biscuits (5 oz) crushed
75 g Dr. Oetker Dark Chocolate Chips Milk or White (3 oz)
75 g Unsalted Butter (3 oz) melted
2 Dr. Oetker Gelatine Sachets x 2 (6 tsp)
90 ml Water (6 tbsp) Hot
150 g Caster Sugar (5 oz)
225 ml Milk (8 fl.oz)
200 g Dr. Oetker 72% Extra Dark Chocolate Milk, Premium 90% Extra Dark or White (7 oz) chopped into small pieces
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
275 ml Double Cream (½ pint)
2 Medium Eggs , Seperated




Chocolate Mousse

Line the base of a deep 20cm (8 inch) square cake tin with tin foil.


Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.


In a separate bowl, whisk egg yolks with 75g of the sugar. Bring milk to the boil and pour over egg yolks, whisking all the time.


Return to saucepan and continue to heat until mixture thickens but do not allow to boil.


Dissolve the Gelatine in hot water. Then add the Gelatine, Fine Cooks' Chocolate pieces and Natural Vanilla Extract - stir until smooth and allow to cool.


Lightly whip the cream and fold into the cooled mixture. Whisk the egg whites until stiff, add the remaining sugar and whisk to soft peaks. Fold into the mixture, stir well and pour into the prepared tin.


Chill for approx two hours before serving and then cut into squares.

Nutritional Information for the recipe Chocolate Mousse

Energy 1172kJ
Fat 0g 0g
Carbohydrate 0g 0g
Protein 0g 0g