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Chocolate mousse

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Chocolate mousse


150g milk chocolate

450ml Langage Farm double cream

50g icing sugar

3 eggs (separate yolks and whites)

1 tbsp. cocoa powder

1 tbsp. icing sugar

1 tsp vanilla essence

40g butter

fruit of your choice (bag of frozen strawberries & blueberries mashed up)


Melt butter and chocolate in a bowl resting in a pan with water over small heat.  Stir continuously until all melted.  Leave to cool down.

Add egg yolks and mix well then add vanilla essence, cocoa powder and icing sugar, keep stirring.

In a separate bowl whisk double cream until it forms a peak.  Keep a small amount of the whisked cream for decoration.

In another bowl whisk egg whites until it forms a peak.

Mix double cream in with the chocolate mixture, then fold in the egg whites.

Mash up the fruit and place in the bottom of 4 glass dishes, add the chocolate mixture on top.  Add a small spoonful of double cream on top and decorate with a chocolate heart.

Leave in fridge overnight to chill

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