Dark Chocolate Mousse

Serves: 4

Ingredients

• 150ml Millac Gold Single
• 150g Dark Chocolate (70% if possible)
• 2 Large Egg Whites
• 100g Caster Sugar

Method

Bring the Millac Gold Single to the boil and remove from the heat.

Pour over the melted chocolate and stir continuously until all the chocolate has melted.

Make an Italian meringue with the caster sugar and egg whites and whisk until cool.

Gently fold the meringue through the ganache and mix thoroughly.

Pour into the desired mould or glass and leave to set.

A nice addition of texture can be added to the dish by way of a chocolate crumble mix, or cocoa nibs.