A delicious, simple but oh so pretty dessert that’s perfect for Easter. My little Pots au Chocolats are decorated with freshly whipped cream and mini chocolate eggs and chocolate bunnies though there’s plenty of scope to choose your own decorations.
A light and fluffy two chocolate mousse that is perfect as a light dessert for Easter or even Christmas and Mothering Sunday; this French inspired recipe uses white and milk chocolate and is decorated with seasonal chocolates on top of whipped cream.
Serves 4 to 6 people
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours, 15 minutes
4 free-range eggs
100g organic dark chocolate (70% cocoa solids)
50g organic white chocolate
4 tablespoons double cream
150mls whipping cream or double cream to serve
Mini chocolate eggs or other chocolate Easter sweets to serve
Step 1 Break the dark and white chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. Heat the chocolate until melted.
Step 2 Separate the eggs, and then whisk the egg whites until they hold soft peaks.
Step 3 Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the double cream. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into 4 glasses. Put the mousse in the fridge to set for at least two hours.
Step 4 Just before serving, whip the cream and spoon it over the top of the chocolate mousse, then decorate with mini chocolate eggs and/or other Easter chocolates or sweets.
Step 5 Enjoy!
Karen Burns-Booth is a free-lance food & travel writer, recipe developer and food stylist. A member of the Guild of Food Writers she writes for numerous publications and creates bespoke recipes for major brands and supermarkets in the UK and Europe. See more of Karen’s recipes at her award winning blog “Lavender and Lovage”.