With the richest dark chocolate, these mousses are for the discerning palette. Rich, creamy and light – the best way to round off any night with friends.
15 minutes
1 hour
Easy
4
Melt the chocolate and cream over a bain marie.
Whisk the egg whites in a separate bowl.
Once the chocolate has mlted and cooled slightly, stir in the egg yolks which have been mixed with the sugar.
Now fold in the egg whites. Pour into dishes and place in the fridge to chill.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
