Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chocolate Mousse (Adapted from Recipe Tin Eats to use double cream instead of whipped cream)

Ingredients
3 eggs
125g dark cooking chocolate, bittersweet / 70% cocoa
10g unsalted butter
1/2 cup Little Big Dairy double cream
3 tbsp caster sugar (superfine white sugar)
More double cream (to decorate)

Instructions
1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and
yolks in a small bowl. Leave whites while you prepare other ingredients. Yolks:
Whisk yolks until uniform.
2. Break chocolate into pieces and place in a microwave-proof bowl with the butter.
Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set
aside to cool slightly while you continue with other steps.
3. Add sugar to egg whites. Beat whites until firm peaks form.
4. Fold egg yolks into Little Big Dairy double cream using a rubber spatula – 8 folds
max. Some streaks is fine.
5. At this point, the chocolate should still be runny but warm (min 35C; ideal 40C). If
too cool or thick, microwave in burst of 5 seconds at a time until runny.
6. Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some
streaks here are ok.
7. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until
incorporated – "smear" the spatula across surface to blend white lumps in – aim for 10 folds.
8. Pour chocolate mixture into egg whites. Fold through until incorporated and no
more white lumps remain – aim for 12 folds max, but ensure there are no obvious
egg white patches.
9. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours,
preferably overnight.
10. To serve, garnish with more double cream.