I am not really a fan of mousse and I have never made any mousse before, except that the one I once made orange mousse as the filling of layered chocolate cake for my friend. However, I am a big fan of dark chocolate and quite happy to try it this time. I have this recipe adapted from Donna Hay magazine, of course.
The use of 70% dark chocolate really helps me to like this mixture, though I still prefer chocolate vanilla crème.
Source: Donna Hay Magazine, Winter, Issue 28
4 eggs, separated,
2 Tbs caster (superfine) sugar,
200g (7oz) dark chocolate, chopped,
1 ¼ (10 fl oz) cups (single or pouring) cream
Place the eggwhites in a bowl and whisk until soft peaks form. Add the sugar and whisk until the mixture is thick and glossy. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Add ¼ cup (2 fl oz) of the cream and the egg yolks and whisk well to combine. Place the remaining cream in a bowl and whisk until soft peaks form. Add the chocolate and eggwhite mixture and fold through to combine. Spoon the chocolate mixture into 1-cup (8 fl oz) capacity bowls and refrigerate for 2-3 hours or until set. Serves 6.
Have a good weekend everyone!