Serves 6Cooking time:
More than 1 hourCourse: DessertFavourite flavours: Cakes/baking
Chocolate mousse from AWW Classics.
200g dark eating chocolate, chopped coarsely
30g unsalted butter
3 eggs, separated (see Cook's Note, below)
300ml thickened cream, whipped
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