|per 100 g||Total Recipe|
|Gross weight||100 g||400 g|
|Energy||1844 kJ / 441 kcal||7374 kJ / 1763 kcal|
|Sat. fat||22 g||86 g|
|Unsat. fat||11 g||42 g|
|Fibre||4 g||13 g|
|Salt||25 mg||100 mg|
434 mlDouble cream
160 gDark chocolate
400 gTotal recipe weight
Add water in the sauce pan until 1/4 filled and place on medium to low heat. Break the dark chocolate in the mixing bowl and place on the sauce pan. Change to low heat.
The chocolate should melt at a temperature around 40 degrees, remove from heat if nececary.
Beat the cream with the sugar in a second mixing bowl until it is slightly thicker than yoghurt.
To mix, first fold a couple spoons of cream through the chocolate, allow to fully incorperate in the chocolate.
After that fold the chocolate through the cream with the spatulas.
Allow the chocolate mousse to set in the fridge for al least 1 hour
Your chocolate mousse is ready to serve!
For a little extra punch add a few splashes of Grand Marnier to the whipped cream before adding the chocolate