Chocolate Mousse Pine Cone

Yes, I know it's March. Christmas is over 3 months ago!  Just have chance to browse my food photos & notice I haven't posted this on my blog!

This easy Chocolate Mousse recipe is super simple to make from scratch and deliciously light and fluffy. It is fancy enough for a party and if you have this silicone mould it will be great for Christmas party!

Also Easy enough to make whenever you have a craving for chocolate!. An eggless mousse recipe that is so airy and chocolatey and can be enjoyed by everyonee.

Ingredients:

• 225g semisweet chocolate, chopped
• 1 tsp vanilla extract
• pinch of salt
• 2 cups double cream, divided
• ¼ cup icing sugar

Method:

In a small saucepan, bring 1 cup of double cream to a bare simmer. Pour the cream over the chopped chocolate, let it sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for 20 minutes to cool.

Beat 1 cup of double cream and icing sugar in a a medium bowl with hand whisk or stand whisk on medium-high speed to stiff peaks, about 2 minutes. 

Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.

Distribute between the glasses or the silicone pine cone mould if use. Refrigerate for at least 6 hours or overnight. If using the silicone mould, freeze the mousse for at least 4 hours until frozen. Un-mould the mousse. Sprinkle with some gold dust for the festive feel. If using glass to serve, whisk a cup of double cream to stiff peak & decorate it on top of the mousse before serving.