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Macadamia Chocolate Mousse
You don’t need to be a dessert’s chef to turn out a great tasting Macadamia Chocolate Mousse. This Chocolate Mousse recipe is delightfully rich and decadent dessert suitable for any occasion. Serves 6.
Ingredients
• 1 tablespoon gelatine
• 4 tablespoons water
• 1 tablespoon Tawny Port Reserve
• 180g white chocolate, broken into pieces
• 3, 60g eggs separated
• 1/2 cup castor sugar
• 300ml carton pure cream
• 150g (1 cup) lightly roasted Macadamia halves, chopped medium fine
Method
- Grease 6, 3/4-1 cup plain moulds with light oil. Set aside.
- In a small saucepan, soften gelatine in water with rum or brandy and dissolve over low heat.
- Melt chocolate in a pan over hot water.
- Beat egg yolks and sugar until thick and creamy, about 5 minutes. Beat in gelatine.
- Gradually stir into melted chocolate until mixture is smooth and coats the spoon. Remove from heat, fold in cream and 3 tablespoons of chopped macadamias. Set aside, until slightly thickened but not set.
- Beat egg whites to soft peaks. Fold through the mixture. Divide between prepared moulds. Press a tablespoon of macadamias into the top of each mousse. Chill until set.
- Dip quickly to the rim only in very hot water, invert onto plates and shake gently to release moulds. Repeat if necessary.
Serve with any berries and chocolate wafers.
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