Recipe: Mint Chocolate Nought Mousse

A rich and easy Chocolate Nought Mousse Recipe, made using a standard chocolate nought bar (you know that triangle bar) or a mint version. I have made both and they are equally nice, rich and chocolatey.

Recipe - Mint Chocolate Nought Mousse

Equipment

• saucepan
• heatproof bowl
• balloon whisk or electric hand whisk
• bowl
• tablespoon
• wooden spoon  
• small glasses to serve in

Ingredients
Serves 6 -8

295g of Swiss Nought Mint Chocolate I purchased mine from Aldi6 tbsp boiling water275ml creme fraiche2 egg whites

Instructions

• Break the chocolate into chunks (keep one chuck to one side for decorating) with the boiling water in the heatproof bowl
• suspend the bowl over a saucepan of lightly simmering water, allow the chocolate to melt
• Remove from the heat and allow to cool until it thickens and fold in the creme fraiche.
• Whisk the egg whites to stiff peaks and fold into the chocolate mixture.
• Spoon into small glasses or dainty cups and saucers.
• Chill for a minimum of 6 hours. 

Before serving decorate with fragments of the chocolate you keep to one side.