Diana’s Chocolate Mousse

Serves: 6-8


410g evaporated milk
½ oz/10g gelatine
2 tblsp boiling water
2 tblsp caster sugar
1 tblsp Camp coffee
2 tblsp cocoa
2 tblsp drinking chocolate
½ pt/300ml double cream
1 Cadbury’s Flake


1. Chill milk in fridge or freezer.
2. Whisk milk with electric mixer until very stiff.
3. Dissolve gelatine in boiling water in bowl and place in pan of simmering water.
4. Add sugar to gelatine and stir until dissolved.
5. Add coffee, cocoa and drinking chocolate, stirring well. If necessary, add some more boiling water.
6. When cooled but not set, fold gently into beaten milk and mix thoroughly.
7. Pour into serving dish or individual dishes and allow to set in fridge.
8. Top with whipped double cream and then Flake broken and sprinkled on top.

Catherine Bowe, Lochgilphead