Lakeland Dairies dark chocolate mousse

Method Print recipe

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1. Bring the Millac Gold Single to the boil and remove from the heat.
2. Pour over the melted chocolate and stir continuously until all the chocolate has melted.
3. Make an Italian meringue with the caster sugar and egg whites and whisk until cool.
4. Gently fold the meringue through the ganache and mix thoroughly.
5. Pour into the desired mould or glass and leave to set.

Tip: A nice addition of texture can be added to the dish by way of a chocolate crumble mix, or cocoa nibs. Looking for a wholesale dessert supplier? Click the link to find out how we can help you.