
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Place the chocolate, butter and hot water into a bowl. Bring a small saucepan of water to the boil. Remove from the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate and butter melt then remove the bowl from the saucepan.
2.Beat the egg yolks and stir them into the chocolate mixture. Cool the mixture to room temperature. Stir in the vanilla essence and the whipped cream.
3.Beat the egg whites until the peaks just fold over when the beater is removed. Beat in the caster sugar.
4.Fold the chocolate mixture into the egg whites.
5.Pour a third of the mixture into 6 glasses or glass dishes and cover with about 1 tablespoon of Hershey’s Syrup. Repeat the layers then cover with the remaining mousse.
6.Chill for several hours before serving and top each mousse with the extra whipped cream.