Know how

Article categories

Grow your own

Whatever the scale of your ambitions or plot you'll find something useful here.

Make your own

Reduce your footprint by making your own, from knitting to soap-making to adorning your home.

Livestock and pets

Find out about rearing livestock from the farm to the garden, and doing the best for your pets.

Energy efficiency and construction

Discover how to adapt, change and even build your own home to enable you to tread more lightly upon the planet.

Cooking, preserving and home brewing

From the home brewery to ambitions of chefly grandeur. Find out how to do it all here and really taste the difference.

Wild food

Subsidise the larder in a sustainable way. From fishing, to shooting, to foraging safely, find it among these articles.

Conservation and the environment

Conserve our world for future generations. See how you can help in these pages.


From shopping with a conscience to building your own enterprise. Find advice and encouragement among these pages.

Everything else

Sometimes the diversity of downsizing can throw up an unusual topic.


Past editorial items from the downsizer front page.

You are here: Home arrow Articles arrow Cooking, preserving and home brewing arrow Bingo's Chocolate Mousse


Bingo's Chocolate Mousse

Written by Bingo

Regarded by quite a few of our members as the ultimate pudding. Bingo talks you through it...

This is really a bavarois although I call it mousse. I love its richness.

Obviously the more you spend on the chocolate the better the end product.

This will be enough for 8-10 people


200ml Milk
200ml Double Cream
6 egg yolks
100g Caster Sugar
2.5 leaves of Gelatine (6g powder Gelatine)
350g Quality Dark Chocolate
200ml Double Cream (Semi Whipped)


Start by adding the milk and cream and heat gently in a pan

While this is going on melt the chocolate over a bain marie.

Now soak your gelatine leaves in cold water.

Add your sugar to your egg yolks and whisk into a sabyon over the bain marie.

Take the chocolate off for a minute but don't forget to put it back on the bain marie when the yolks are ready.

Don't let the egg get too hot, we don't want scrambled.

This is what you want:

Now turn the heat up a little on the cream and milk, when it's just about to boil take off the heat and pour slowly over your eggs while whisking like mad.

Pour this mix back into the milk and cream pan and continue to whisk like a loony over a low heat for about 2 minutes.

Don't let the eggs cook though. It may only take 1 minute.

Use your head. It wants to be a little bit thicker and fluffy.

Take off the heat.

Now squeeze all the water out of the soaked gelatine and dissolve into the mix while whisking.

Or chuck your powder in but leaves are better.

Now fold in he chocolate trying to keep as much air in the mix as possible. Don't worry if it starts looking like a liquid again. There's still lots of air in there.

Now get the whole thing chilling down in a sink with ice.

While it's chilling out semi-whip the rest of the cream.

Fold in the cream.

Set into pots......or whatever, do a big one if you like.

Refrigerate for 8 hours minimum then garnish with whatever takes your fancy.

I pipe with whipped cream and grate chocolate on top.