Heaven in a glass… aka chocolate mousse

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It’s fathers day on this side of the pond, which means I get to make (& eat!) a three course delight for hubby. We’re having baba ganoush and crudités for starter, fennel baked organic whole trout (recipe to follow asap) for mains, and this for desert…

Ingredients (for two):
Ripe banana
Large free range egg
Tbsp cocoa powder
Tsp vanilla extract
50g dark chocolate
50ml double cream (I use St. Helen’s Farm Goats) but any cream or cream alternative would work well

Method:
– melt the dark chocolate in a small bowl set over a pan of simmering water

– along with all other ingredients, put into your blender (or food processor) and whizz on high for about a minute. The longer you whizz the more air you will get into the egg and the lighter your mousse will be, although to be honest this one is meant to be lusciously thick and creamy

– pour into two glasses or bowls. Put them into the fridge to set for at least two hours

 

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