Chocolate mousse

Chocolate mousse

By

Impress your family and friends at your next dinner party with this rich, dark chocolate mousse.

The ingredient of Chocolate mousse

  1. 200g good-quality dark chocolate
  2. 20g butter
  3. 2 tablespoons liqueur (such as Frangelico) or 1 teaspoon vanilla extract
  4. 3 Coles Brand Australian Free Range Eggs, separated*
  5. 1 1/2 cups (375ml) thickened cream

The instruction how to make Chocolate mousse

  1. Stir the chocolate, butter and liqueur in a heatproof bowl over a saucepan of simmering water until smooth. To avoid overheating, donu2019t let the bowl touch the water. Cool slightly.
  2. Add the egg yolks and stir to combine u2013 these add richness to the mousse. Make sure the chocolate mixture has cooled slightly first to avoid cooking the egg yolks.
  3. In a clean bowl, use an electric mixer to whisk the cream just until soft peaks form. Donu2019t over whisk or the cream will split and curdle.
  4. Use a metal spoon to fold the cream mixture into chocolate mixture until just combined. This cuts through the mixture easily and keeps it fluffy.
  5. Use a clean, dry bowl for whisking egg whites u2013 moisture or grease stops them aerating. Whisk with a clean electric mixer until soft peaks form.
  6. Fold the egg white into the chocolate mixture in 2 batches until just combined u2013 this helps gradually loosen the mixture so it stays light and fluffy.
  7. Spoon the chocolate mixture into serving glasses. Place in the fridge for 3-4 hours or until set.

Nutritions of Chocolate mousse

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like