Double Cream & Chocolate Mousse

Here’s a simple yet indulgent festive treat using Langage Farm Double Cream: Double Cream & Chocolate Mousse. This rich, velvety dessert is the perfect way to finish any festive meal!

Ingredients:

• 200g dark chocolate (70% cocoa)
• 300ml Langage Farm Double Cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• A pinch of sea salt (optional)
• Cocoa powder or grated chocolate for garnish

Method:

1. Melt the chocolate: Break the dark chocolate into small pieces and melt it gently over a double boiler or in the microwave, stirring every 30 seconds until smooth.
2. Whip the cream: In a separate bowl, whisk the Langage Farm Double Cream with icing sugar and vanilla extract until it forms soft peaks.
3. Combine the chocolate and cream: Allow the melted chocolate to cool slightly, then fold it into the whipped cream, ensuring it’s evenly mixed without deflating the cream.
4. Chill: Spoon the mousse mixture into individual serving glasses or bowls and refrigerate for at least 2 hours, or until set.
5. Serve: Just before serving, dust with cocoa powder or sprinkle with grated chocolate. For an extra touch, add a pinch of sea salt to enhance the chocolate flavour.

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