Name: Ottolenghi chocolate mousse
Ingredients: 250g dark chocolate, around 64% (or mix of dark and milk leftover Easter eggs); 50g unsalted butter, softened; 4 eggs, separated; 70g caster sugar, separated; 200g whipping cream; 1 pinch of salt; lightly whipped unsweetened cream; toasted nuts; mini eggs, roughly chopped; honeycomb roughly chopped (see recipe HERE); urfa chilli; extra virgin olive oil; flaked sea salt

Dessert Gluten free

Serves 6

Prep 15 min

Cook 5 min

Chill 3 hr

This chocolate mousse will be the ideal ending to your Easter Sunday feast. It can be made up to two days ahead and kept tucked away in the fridge until ready to serve (just whip the cream up on the day of serving).

Ingredients

250g	dark chocolate, around 64% (or mix of dark and milk leftover Easter eggs)
50g	unsalted butter, softened
4	eggs, separated
70g	caster sugar, separated
200g	whipping cream
1	pinch of salt
TO SERVE
	lightly whipped unsweetened cream
	toasted nuts
	mini eggs, roughly chopped
	honeycomb roughly chopped (see recipe HERE)
	urfa chilli
	extra virgin olive oil
	flaked sea salt

Method

Melt together the chocolate and butter in a medium bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Take the bowl off the pan and set aside.
Place the egg yolks and half the sugar in the bowl of a stand mixer, with the whisk attachment in place. Whisk until thick, pale and almost tripled in volume. Fold into the chocolate mixture until combined - a few streaks are totally fine at this stage.
Wash out the stand mixer bowl and add the remaining sugar and all of the egg whites, along with a pinch of salt. Whisk to a soft-peak meringue and fold, in two to three additions, into the chocolate mixture until combined.
Use the same stand mixer bowl (no need to wash this time) and whip up the cream to soft peaks. Gently fold into the chocolate mixture until combined, being careful not to deflate the mousse. Decant into a serving bowl (or individual bowls) and set aside in the fridge to set, about 3 hours or up to two days.
Serve with a mixture of whipped cream, toasted nuts, cream eggs, and honeycomb, or a drizzle of extra virgin olive oil, urfa chilli, and some flaked sea salt.