Cream & Chocolate Mousse
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:
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.
Whip the cream: In a separate bowl, whisk the Langage Farm Double Cream with icing sugar and vanilla extract until it forms soft peaks.
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.
Chill: Spoon the mousse mixture into individual serving glasses or bowls and refrigerate for at least 2 hours, or until set.
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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