Chocolate mousse pot recipe
This decadent chocolate mousse is sweet and we have used the tang of yoghurt to offset the sweetness. It is an unlikely but surprisingly delicious pairing.
Makes six 125ml serves
- 200g chocolate (I like to use 100g milk and 100g 70% cocoa solids)
- 5 free range eggs, separated
- 3/4 cup (180ml) thickened cream
- 2 tbsp (40g) caster sugar
- 1 x 500g tub yoghurt of your choice
Melt chocolate in a large heat proof bowl over a saucepan of simmering water.
Remove from heat and allow to cool to room temperature.
Meanwhile, in a separate bowl, whip the cream.
In another bowl whisk the egg whites until foamy then gradually add the sugar and continue whisking until stiff peaks form.
Stir the egg yolks through the chocolate, then fold through the whipped cream and egg whites in alternating additions, and adding one third at a time.
Use a 1/2 cup measure to spoon into six little jars, glasses, dessert bowls or kiddie cups then refrigerate until set.
Before serving, spoon over yoghurt: approximately 3 tablespoons per jar.
- Mousse will keep in the fridge for up to two days.
- Try a flavoured chocolate such as Lindt peppermint or strawberry intense to add another dimension to the taste.
- Fresh sliced strawberries or blueberries would also make a great addition.
- I purchased mini Mason jars from a hospitality store, you can find similar at places such as Kmart or Target or even thrift stores, or else you could save jam, pickle, vegemite jars etc for such purposes.
- Home made chocolate mousse is so easy to make and the perfectly portioned size to chill the kids out on hot summer afternoons.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder.