Chocolate Mousse
My work colleague wanted to add this recipe. She said you can never have enough chocolate
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Ready Time
2 hrs 15 mins
2 hrs 15 mins
Preparation
15 mins
15 mins
Cooking
2 hrs
2 hrs
Serves
6
2 hrs 15 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
2 hrs
Cooking
Cooking
6
Serves
Serves
Ingredients
- 300g dark chocolate melts
- 3 x 59g free range eggs
- 1 cup caster sugar
- 1 tbsp cocoa powder
- 300ml pure cream
- 200g fresh raspberries, to serve
Method
- Place the chocolate melts into a heat proof glass bowl and microwave for 1 minute on high. Remove from the microwave and stir. If not completely melted, melt for a further 30 seconds.
- Place the eggs and sugar into the mixing bowl, using the whisk attachment, beat on speed 8 for 3 minutes.
- Reduce to speed 1, fold melted chocolate and cocoa powder together until just combined. Transfer mixture to another bowl.
- Pour the cream into the cleaned mixing bowl and using the whisk attachment, beat on speed 8 for 1 minute or until soft peaks are achieved.
- Using a large metal spoon, fold the chocolate mixture through the cream until just combined. Evenly divide the mousse into 6 glasses and chill in the refrigerator for 2 hours and serve with fresh berries.
Note: Stiff peak consistency is when the cream holds a firm shape when spooned out of the bowl.
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