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Chocolate mousse

Ingredients 4
Servings 4


  • 250
  • 50
    instant chocolate mousse mix
  • 125
    fresh cream
  • cocoa powder and glacè cherries to decorate


Pour milk into mixing bowl and add chocolate mousse powder. Beat with electric beater for 30 seconds on low speed, and at high speed for a further 2½ minutes. If using a hand beater, whisk for 5 minutes. Do not overbeat. Immediately spoon into individual serving glasses or a large bowl. Refrigerate for at least 1 hour. Pipe rosettes of whipped cream on top of mousse and sprinkle with sifted cocoa powder or grated chocolate. Top with glacé cherries.

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