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Nutrition: per serving

  • kcal334
  • fat22g
  • saturates13g
  • carbs23g
  • sugars19g
  • fibre4g
  • protein8g
  • salt0.24g
    low

Method

  • step 1

    Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted.

    Melted chocolate in a bowl
  • step 2

    Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

    2
  • step 3

    Add a third of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden.

    Melted chocolate with folded egg whites in a bowl
  • step 4

    Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

    Chocolate mousse in glasses topped with creme fraiche
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Comments, questions and tips (34)

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Overall rating

A star rating of 5 out of 5.3 ratings

sammiwest8905530

I love this recipe, but there are a few things to bear in mind: Make sure your egg whites are room temperature, it will help avoid the mixture seizing when mixing the first 1/3 of meringue to the melted chocolate. If you're adding a liquid flavour (vanilla, coffee, orange etc) do this right at the…

kateapump51245

Don’t try this. Goes hard as soon as you put the egg whites in no matter how hard you mix, complete waste of 6 eggs and 2 bars of chocolate

goodfoodteam.

same i go hard too

georgios.pandispc13383

I've tried to pour the melted chocolate into the whisked egg whites but very slowly and while I keep on whisking the eggs on the kitchenaid. Similar technique with the italian meringue. I find this way much easier and the result is amazing.   

bigdaddy1234356

make it go faster

ellythornley@gmail.com

question

Could I make this with white chocolate instead of dark chocolate?

goodfoodteam.

no

Petal1111

tip

Couldn’t believe that this was only one of a handful of disasters I’ve ever had. As soon as I added the egg white to chocolate it seized up. Without even seeing the comments on here I threw the bowl with choc/egg mix into microwave and blasted it, which loosened the whole thing up and I was able to…

goodfoodteam.

red the recipe next time love

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