Spiders web chocolate mousse

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Ingredients

This rich and delicious chocolate mousse makes a great treat for Halloween. Be sure to make your delectable dessert even more decadent and use dark chocolate which is at least 70% cocoa. 

For the mousse

  • 100g dark chocolate (minimum 70%), broken into small pieces
  • 100g milk chocolate, broken into small pieces
  • 5 medium RSPCA Assured eggs, separated
  • 1 tsp caster sugar

For the white chocolate spider’s web

  • 50g white chocolate, chopped
Method
  • Put the broken chocolate into a bowl set over a saucepan of gently simmering water – don’t let the bottom of the bowl touch the water. Leave the chocolate to melt slowly, stirring occasionally. 
  • Meanwhile, beat the egg yolks lightly with a fork. 
  • When the chocolate has melted, remove from the heat and allow it to cool for a couple of minutes before stirring in the egg yolks.
  • Whip the egg whites until they form soft peaks and then beat in the teaspoon of caster sugar. 
  • Now, being very patient and using a metal spoon, very slowly fold the eggs whites into the chocolate mixture. It takes a while to incorporate them all without beating the air out of the mixture.
  • Spoon into one bowl into 6 individual ramekins. Place in the fridge to chill for at least an hour.
  • Once the mousse is set, melt the white chocolate in a bowl set over a saucepan of gently simmering water – don’t let the bottom of the bowl touch the water. Beat until smooth and fill a piping bag with a narrow, writing nozzle or with the tip of the icing bag snipped away. Pipe a spider’s web onto each mousse and leave to set.
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