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All you need to make this speedy dessert is chocolate, water and raspberries
Recipe taken from Three Ingredient Baking by Sarah Rainey (£12.99, Michael Joseph)Roughly chop the chocolate into chunks. Place it (holding a few chunks back) in a saucepan along with the water and cook over a medium heat until all the chocolate has melted.
While the chocolate melts, make a cold bath by filling a large bowl with cold water (and ice if you have some) then placing a smaller bowl inside. Pour the melted chocolate and water mixture into the smaller bowl. This chills it quickly, which is important
Using an electric whisk, mix the mousse for around 15 minutes on a high setting. It takes longer thank you think so be patient, and you might want to cover the bowl with a tea towel for the first few minutes, as it can splatter everywhere.
The mousse is ready when it turns pale and creamy brown in colour and a dollop sits on the surface without sinking back into the mixture. Spoon it into the ramekins and smooth out the top of each mousse using a wet spook.
Top with raspberries and the remaining chocolate chunks. Et voila! The easiest chocolate mousse you’ll ever make. You can eat the mousse immediately or chill them in the fridge until you’re ready to serve.
Roughly chop the chocolate into chunks. Place it (holding a few chunks back) in a saucepan along with the water and cook over a medium heat until all the chocolate has melted.
While the chocolate melts, make a cold bath by filling a large bowl with cold water (and ice if you have some) then placing a smaller bowl inside. Pour the melted chocolate and water mixture into the smaller bowl. This chills it quickly, which is important
Using an electric whisk, mix the mousse for around 15 minutes on a high setting. It takes longer thank you think so be patient, and you might want to cover the bowl with a tea towel for the first few minutes, as it can splatter everywhere.
The mousse is ready when it turns pale and creamy brown in colour and a dollop sits on the surface without sinking back into the mixture. Spoon it into the ramekins and smooth out the top of each mousse using a wet spook.
Top with raspberries and the remaining chocolate chunks. Et voila! The easiest chocolate mousse you’ll ever make. You can eat the mousse immediately or chill them in the fridge until you’re ready to serve.
15 minutes
Serves 18-22 scones
