Chocolate Mousse
Ingredients
300g dark chocolate
30g butter
2 eggs, lightly beaten
3 tbsps Amarula
4 egg whites
6 tbsps castor sugar
500ml whipping cream
300g dark chocolate
30g butter
2 eggs, lightly beaten
3 tbsps Amarula
4 egg whites
6 tbsps castor sugar
500ml whipping cream
Method
Place chocolate in a heatproof bowl over a saucepan of simmering water.
Leave the chocolate until soft and stir until melted; add butter and stir until melted.
Cool for a few minutes. Add beaten eggs and Amarula and stir.
Using electric mixer or whisk, beat egg whites in a bowl until soft peaks form, adding sugar gradually. Whisk 1/3 of egg whites into the chocolate mixture to loosen it and then fold in the remainder with a spatula. Whip cream and fold into mousse, pour into glasses or into a glass bowl, cover and refrigerate for at least 4 hours.
Place chocolate in a heatproof bowl over a saucepan of simmering water.
Leave the chocolate until soft and stir until melted; add butter and stir until melted.
Cool for a few minutes. Add beaten eggs and Amarula and stir.
Using electric mixer or whisk, beat egg whites in a bowl until soft peaks form, adding sugar gradually. Whisk 1/3 of egg whites into the chocolate mixture to loosen it and then fold in the remainder with a spatula. Whip cream and fold into mousse, pour into glasses or into a glass bowl, cover and refrigerate for at least 4 hours.
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