Chocolate Mousse

A simple mousse and a great way to use up those egg whites.
If you are like me and have a jar of egg whites in the fridge then each egg white weighs approximately 30g. Don't forget they freeze well and if frozen in a block, you can grate on a coarse grater to get the amount you need.
The mousse tastes better if made the day before.

Ingredients

100 g	Dark chocolate, broken into pieces (Main)
4	Egg whites, at room temperature (Main)
1 squeeze	Lemon juice
1 Tbsp	Caster sugar

To finish

1 bottle	Whipped cream
1 drizzle	Chocolate shavings
1 sprinkle	Ground cinnamon

Directions

1. Place the chocolate in a heatproof bowl over a saucepan of simmering water (ensuring the water does not touch the bottom of the bowl) and melt. You may want to stir it very gently once or twice. Remove from the heat and allow to cool slightly.
2. Whisk the egg whites and lemon juice until stiff peaks form, then whisk in the sugar.
3. Fold 1 tablespoonful of the egg white mixture into the chocolate to loosen then carefully fold in the remainder. Spoon into glasses, cover and place in the fridge to set, preferably overnight.
4. Serve plain or top each glass of mousse with a dollop of whipped cream, a few chocolate shavings and a sprinkling of ground cinnamon.

See more of Kathy's simple baking recipes

• Luscious lemon tart
• Raspberry and passionfruit syrup cake