You are here: Home > Food

Chocolate mousse

AWW May 2008
 
Share with MessengerShare
Photographer: Stuart Scott Stylist: Kate Brown
Chocolate mousse

Serving size: Serves 6
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Chocolate mousse from AWW Classics.
INGREDIENTS

200g dark eating chocolate, chopped coarsely
30g unsalted butter
3 eggs, separated (see Cook's Note, below)
300ml thickened cream, whipped
METHOD

Chocolate mousse

Melt chocolate and butter in a large glass heatproof bowl over large saucepan of simmering water (do not allow water to touch base of bowl). Remove from heat. Stir in egg yolks; cool.

Beat egg whites in a small bowl with electric mixer until soft peaks form.

Fold cream into chocolate mixture then fold in egg whites in two batches.

Divide mousse among serving glasses or dishes; refrigerate for 3 hours or overnight. Serve topped with whipped cream and chocolate curls, if desired.
Not suitable to freeze. Chocolate and butter mixture suitable to microwave.

Cook's note: The eggs must be at room temperature for success with this recipe.

Recipe from The Australian Women’s Weekly Classics, ACP Books, available from selected newsagents, supermarkets and online from www.acpbooks.com.au.

Photographer: Stuart Scott Stylist: Kate Brown
 
Share with MessengerShare

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Magda Szubanski comes out as a lesbianComedian and actress Magda Szubanski will today announce she is gay, as she joins the push to legalise same-sex marriage in Australia. Baking soda, bicarb soda, baking powder. what is the difference?Question: What is the difference between baking powder, baking soda and bicarbonate of soda? What are their different applications? Butter chicken1 cup (150g) unsalted raw cashews 2 teaspoons garam masala 2 teaspoons ground coriander ½ teaspoon chilli powder 3 cloves garlic, chopped coarsely 4cm piece fresh ginger (20g), grated 2 tablespoons white vinegar 1/3 cup (90g) tomato paste ½ cup (140g) yogurt 1kg chicken thigh fillets, halved 80g butter 1 large brown onion (200g), chopped finely 1 cinnamon stick 4 cardamom pods, bruised 1 teaspoon hot paprika 400g can tomato puree ¾ cup (180ml) chicken stock ¾ cup (180ml) cream Note: This recipe is not suitable to make in a slow cooker or pressure cooker. Use unsalted cashews in the roasted curry mixture or the taste of the finished butter chicken may not be as mellow as it could be. Angelina Jolie: How I avoided a horrible lifeAngelina Jolie has revealed how she escaped the "shallow" life many Hollywood stars live in a candid new video. How to cook a soft-boiled eggThere is a great debate and many points of view on how to boil the perfect egg. However, there are a few points that all the experts agree on.
ww |

inspire me

Glam and garish Grammys fashion

Glam and garish Grammys fashionThe red carpet fashion at this year's Grammy Awards was split into two...More >

Magda Szubanski comes out as a lesbian

Magda Szubanski comes out as a lesbianComedian and actress Magda Szubanski will today announce she is gay, as she...More >

Photo galleries

The very best retro recipesThe very best retro recipes Marvellous mocktailsMarvellous mocktails

Recipes in your inbox

Recipes in your inboxWe send you the latest recipes from the weekly straight to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(434)/ Books(384)/ diet(343)/ Health(237)/ Recipes(234)/ Gardening(217)/ Food(206)/ Craft(164)/ Diet and nutrition(151)

Also on Ninemsn