This mousse is really tasty and made without refined sugar (a bonus!). Serve it alone, or really go to town with raspberries, sliced banana and whipped cream. You can make this ahead of time or on the day - but just make sure you leave 2-3 hours for chilling.
- 60g dark chocolate (70% cocoa solids or higher), broken into small pieces
- 40g runny honey
- 250ml double cream
- 1 tsp vanilla extract
- 2 eggs, separated
Put the chocolate pieces in a saucepan with the honey, cream and vanilla extract. Warm over low heat until the chocolate has completely melted, then stir well to combine with the other ingredients.
Remove from the heat, pour into a clean bowl and allow to cool slightly for about 10 minutes, stirring it occasionally to help it cool a little fast. Lightly stir the egg yolks into the chocolate mix.
In a separate clean and grease-free bowl, whisk the egg whites until they form stiff peaks. Using a large metal spoon (to avoid knocking the air out of the eggs), fold a quarter of the whites into the chocolate mix. Once incorporated, you can add the rest, again folding everything together gently.
Divide the mix among eight small glasses or ramekins and chill for at least two hours, or until required.
Take it out of the fridge 20 minutes before you want to serve, so it's not fridge cold.