Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 ...

Spoon the mousse into the cups and serve. Tip: The gelatin should be the consistency of an extremely dense pudding. Keep it in the fridge for approximately 1 hour and 30 minutes (depending on the ...

Here's how to recreate Nigella's delicious chocolate mousse with her simple recipe. Chocolate mousse pots Serves: six people Ingredients 175g dark chocolate (chopped) 125ml double cream (plus more ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. To make the chocolate soil, heat the caster sugar with 2 ...