Chocolate cups recipe

1. MELT
Break the chocolate into small pieces and melt in a bain-marie. Squeeze the clementine, add the juice to the chocolate and set aside to cool.

2. BEAT
Separate the egg into two bowls. Beat the egg white until soft peaks form. Beat the egg yolk with the sugar to a pale cream.

3. WHIP
Whip the double cream.

4. COMBINE
Add the cooled melted chocolate to the egg yolk and sugar and mix well to combine. Fold the egg white into the mixture and then the whipped cream.

5. CHILL
Pour the mousse into two tea cups and chill for two hours or overnight.

6. SERVE
Serve dusted with cocoa powder and decorated with citrus peel.

Notes from the cook

  • An elegant, impressive dessert that it is stunningly simple to make and can be prepared in advance.

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