Chocolate mousse
AWW May 2008
Serving size: Serves 6
Cooking time: More than 1 hour
Course: DessertFavourite 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 mousseMelt 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
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