CHOCOLATE MOUSSE

INGREDIENTS

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) CSR Caster Sugar
• 1 tablespoon good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

How to Make

1.Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

2.Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

3.In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

NUTRITION

• 2177 kj
  ENERGY
 
• 36g
  FAT TOTAL
 
• 21g
  SATURATED FAT
 
• 1g
  FIBRE
 
• 8g
  PROTEIN
• 161mg
  CHOLESTEROL
 
• 88.82mg
  SODIUM
 
• 37g
  CARBS (SUGAR)
 
• 42g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate. For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts. Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).