Name: Chocolate mousse cups
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 85 gram white eating chocolate, melted; 1 egg, at room temperature, separated; 1/2 teaspoon vanilla essence; 1/3 cup cream, whipped; 50 gram dark chocolate melts, melted; 50 gram fresh or frozen raspberries, to serve

Ingredients

85 gram white eating chocolate, melted

1 egg, at room temperature, separated

1/2 teaspoon vanilla essence

1/3 cup cream, whipped

50 gram dark chocolate melts, melted

50 gram fresh or frozen raspberries, to serve

Method

1.Place white chocolate and egg yolk in a medium bowl; stir briefly, then told in vanilla and cream.

2.Using an electric mixer, beat egg white in a small. clean, dry bowl until soft peaks form. Using a large metal spoon or rubber spatula, gently told egg white through chocolate mixture. Cover; chill for 4 hours or until cold.

3.Meanwhile, cut 2 x 20cm squares of plastic (see notes). Using a palette knife, spread half the melted dark chocolate on each plastic sheet into a 16cm diameter round. Lift plastic, then place, chocolate – side up, over a glass or cup (6cm across the base and 8cm high is ideal). Leave to set.

4.To serve, carefully remove plastic from chocolate cups. Place chocolate cups on serving plates. Spoon mousse into chocolate cups; top with raspberries.

For best results when moulding chocolate cups, spread melted chocolate on snap lock food storage bags. Plastic food wrap is too thin and difficult to handle.
Note

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Ingredients

Method

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