Chocolate Mousse (with a difference)

I admit – I’m not a fan of mousse – it taste good but I can’t handle the richness of it. I had visitors coming over and had some chocolate cups on hand. It wouldn’t manage cooked dessert – the cups would melt. Mousse would go perfectly in to it. The internet searches began… I finally found a really simple recipe and adapted it a little to suit me.

I really enjoyed this recipe. Not only was it easy it was also light, fluffy and delicious. Every bite is different – some nutty, some with a touch of caramel…yummm-eee-licious!

180g wholenut chocolate, chopped (you can use the flavor you like)

3/4 cup thickened cream

2 eggs, separated

2 tablespoons castor sugar

2 Snickers bars

Melt the chocolate in the microwave. Leave aside to cool. With an electric beater, beat the cream until soft peaks form. Leave aside.

With clean beaters, beat the egg whites in a separate bowl until soft peaks form. Then sprinkle sugar over the egg whites and beat until thick and glossy and the sugar is dissolved.

Add egg yolks to melted, cooled chocolate. Stir to combine. The mixture will look a bit grainy at first, but if you carry on stirring the mixture it will become smooth. Add 1/3 of the egg white mixture into the chocolate mixture and stir until well combined. Add the rest of the egg white mixture and fold in. Then fold in the cream.

DSC_0107

Melt the snickers bars – keep watching it as it can burn very easily. The melted bars will look a bit course. Add in a little cream at a time until it is a smooth mixture. Add to mousse and fold in roughly.

Pipe mixture into dessert glasses or chocolate pots.

chocolate mousse

Recipe: adapted from taste.com.au

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