Triple chocolate mousse | BBC Good Food


  • butter, for greasing
  • 425ml double cream
  • 75g each good-quality milk, white, plain chocolate, broken into pieces
  • 6 eggs, separated into 2-egg batches
  • 75g caster sugar
  • 50g plain chocolate, melted
  • icing sugar, single cream, chocolate curls

For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and t...

View full recipe at SpringPad


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