This recipe comes to us from Phil Walker.
1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water.
3 large eggs or 5 size 3, separated
75g/3 ounces caster sugar
75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water.
Half a pint (10 fluid ounces) of double cream or whipping cream, whipped to soft peak.
Whisk egg yolks and sugar over a pan of hot water, until pale and creamy, stir in cooled gelatin, and melted chocolate leave to cool just a little. Then whip egg whites to soft peak. Fold whipped cream into chocolate mixture, followed by egg whites. Tip into a large serving bowl and chill in refrigerator for an hour or so. Serves 8 to 10.
- Articles linking to this article: GLUTEN-FREE GREEK YOGURT CHOCOLATE MOUSSE