400mlthickened cream (300ml for recipe,100 ml for serving)
Instructions
Place chocolate chips in a microwave safe bowl and microwave on high for 30 second bursts, stirring in between, until melted. Set aside to cool.
In a large bowl, beat eggs and sugar with an electric beater or stand mixer for 5-7 minutes until the mixture is thick, pale, and doubled in volume. Gently fold in cocoa powder and melted chocolate with a rubber spatula.
In a separate bowl, whip cream until stiff peaks form, be careful not to overbeat. Place the extra whipped cream into a bowl, cover with glad wrap and store in the fridge. Using a large metal spoon fold the whipped cream into the chocolate mixture. Do this carefully and only up to 10 times, don’t over fold.
Spoon the mixture into 6 serving glasses, you can also pipe this in if you find it easier. Place in the fridge for up to 2 hours.
Remove the mousse from the fridge 30 minutes before serving. Top with extra whipped cream and fresh raspberries.
