Milk chocolate mousse
Serves 6

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, nut-free, peanut-free, corn-free, vegetarian, lactose-free*

 

This chocolate mousse melts in your mouth and it’s a great way to finish off a meal.

 

100 g plain xylitol chocolate

2 large eggs

300 ml double cream

70 g xylitol

1 tsp vanilla extract

 

1. Put the chocolate into a heat-proof bowl and balance it over a saucepan that has some water in it. Heat gently to melt the chocolate. Stir occasionally. When the chocolate has melted, take off the heat and set aside.

2. Separate the egg whites from the yolks and put them in two different bowls.

3. Whisk the egg yolks with 50 g of xylitol until fluffy and pale. Add the melted chocolate and mix well. Set aside.

4. Whisk the cream, 20 g of xylitol and vanilla extract until soft peaks form.

5. Combine with the chocolate and egg yolk mixture. Set aside.

6. Whisk the egg whites with an electric whisk until firm. You will know when you’ve whisked enough by turning the bowl upside down: the egg whites should stay in the bowl and not drop.

7. Gently fold a little of the whisked egg white into the chocolate cream mixture with a metal spoon, then fold in the rest.

8. Spoon into 6 ramekins and chill in a refrigerator for at least a couple of hours before serving.

 

* Substitutions

To make the mousse lactose-free, substitute double cream for Lactofree cream.

 

What to do with leftovers

You can freeze any leftover portions. In fact, you can even serve them partly frozen, like chocolate ice cream.