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  • Lisa Fearn

    calendar Friday, 22 April 2022

  • Chocolate mousse trifle

    Ingredients

    • 170g dark chocolate (70%)
    • 8 egg whites (free-range)
    • ¼ tsp lemon juice
    • 20g caster sugar

    Method

    1. Melt the chopped chocolate in a large bowl over a pan of simmering water.
    2. In the clean, dry bowl of an electric mixer, whisk the egg whites with the lemon juice on a medium speed until they form soft peaks.
    3. On a high speed, gradually whisk in the sugar.
    4. Continue to whisk until you reach firm peaks.
    5. Take a third of the egg whites and briskly whisk them into the hot melted chocolate, then immediately fold in the remaining egg whites using a large spatula.
    6. Pour the mousse into individual serving bowls or glasses and leave it to set in the fridge for a minimum of 6 hours before serving. Between 6 and 12 hours is the ideal setting time.
    7. Layer the spurge cake, fruit and chocolate mouse to form individual trifles

    Recipe by Lisa Fearn, originally featured on Prynhawn Da.

    Instagram: @lisafearncooks

    Twitter: @lisaannefearn

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