Easy Chocolate Mousse

Ingredients

• 200g Dark chocolate, finely chopped
• 400ml Thickened cream, 300ml of it well chilled
• 2 tbsp Icing sugar, sifted

You’ll need: Small saucepan, Electric beaters, 6 small glasses

Method

1. 1

   Heat 100ml of the cream in a small saucepan over low heat until just steaming (don't boil). Take off the heat, add the chocolate and leave for 1 minute, then stir until smooth.

2. 2

   Stir in the icing sugar and cool for 10–15 minutes, stirring now and then, until just warm to the touch or at room temperature. If it's too hot it will melt the whipped cream.

3. 3

   Whip the remaining 300ml chilled cream with electric beaters until soft peaks form; the cream should hold its shape but still look soft.

4. 4

   Stir a big spoonful of the cream into the chocolate to loosen it, then gently fold in the rest until just combined and no streaks remain.

5. 5

   Spoon into 6 small glasses or cups. Cover and chill for at least 3 hours, until set.