Wine match suggestion: Pinot Noir

Serves 6 / Prep 20 minutes 

STEP ONE

Put the butter and chocolate in a bowl and melt together over a pot of simmering water. 

I’m always looking for shortcuts so sometimes use the microwave instead: microwave the bowl of butter and chocolate on High for 1 minute then let stand for 2 minutes. Gently stir when softened.

STEP TWO

Allow chocolate butter mixture to cool slightly then stir in beaten eggs until combined

STEP THREE

Beat egg whites and, when they start to thicken, gradually sprinkle in the sugar while still beating. Continue beating until the ‘soft peak’ stage. Mix a little of the egg white into the chocolate mixture to loosen it, then fold in the remaining egg white. Next, gently fold the whipped cream into the chocolate mixture.

STEP FOUR

Pour into your chosen serving bowl and refrigerate

FOR THE CREAM CHANTILLY

In a large mixing bowl, beat 2 cups single cream (chilled), 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract together on high speed until soft peaks form. Keep chilled until serving. Grate chocolate generously over the surface of your mouse & take extra to add at the table if desired.Serve scoops with a dollop of crème Chantilly on the side.