Method

Melt the chocolate and butter together over a low heat, and set aside to cool a little. Once cooled, add the Ready Egg Lite.

Whisk the cream to soft peaks and whisk the Ready Egg Whites until it forms stiff peaks. Fold the cream into the melted chocolate and then fold in the egg whites. Pour into mousse moulds and refrigerate for four hours.

Cooks’ tip: If you choose to use dark chocolate only, add 30ml of castor sugar when whisking the egg whites.

Recipe courtesy of Ready Egg, developed by Source Management.