Meals and Courses

Chocolate Mousse with Pistachio Ice Cream

cook 30 mins
  • 200 g (7 oz) bar plain dark chocolate, broken into pieces
  • 200 g (7 oz) unsalted butter, cut into cubes
  • 3 eggs
  • 75 g (3 oz) caster sugar
  • icing sugar, for dusting
  • pistachio or vanilla ice cream, to serve
  • Place the chocolate and butter in a heatproof bowl and set over a saucepan of gently simmering water. Stir until melted and smooth, then remove from the heat.
  • Whisk the eggs and sugar together in a large bowl until pale and thick, then fold in the melted chocolate and butter until well mixed.
  • Divide between 6 individual ramekins and place on a baking sheet. Bake in a preheated oven, 150°C (300°C), Gas Mark 2, for 7 minutes until just firm.
  • Leave to cool for 10 minutes, then dust with icing sugar and serve with a scoop of pistachio or vanilla ice cream on top of each mousse.
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