• Celiac Mummy

Chocolate Mousse

INGREDIENTS 200 gr chopped dark chocolate ( make sure it's gluten free )

20 gr butter

3 eggs separated

1 tbsp caster sugar

1 cup thickened cream

1 pan of blueberries

INSTRUCTIONS Melt the chocolate and the butter in a small saucepan over lower heat.

Stir through the egg yolks and set aside.

Whisk the egg whites until soft peaks form.

Gradually add the sugar and beat until stiff peaks form.

Whisk the cream until soft peaks form.

Fold the whisked egg whites through the chocolate mixture, then the whisked cream.

Spoon into serving glasses and refrigerate until set.

Top with the blueberries and shredded chocolate to serve


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