Recipes+
Ingredients
Method
1.Lightly grease 2 x 1/2-cup ramekins or freezer-proof dishes. Tear off 2 x 15cm pieces of foil; fold each piece in half lengthwise to make double thickness. Wrap foil around ramekins, extending foil 2cm above rim. Secure with sticky tape.
2.Place chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water), stirring for 2-3 minutes or until melted and smooth. Cool for 5 minutes. Add vanilla and egg yolks to chocolate mixture; stir to combine.
3.Using an electric mixer, beat egg whites in a medium clean dry bowl until soft peaks form. Gradually add sugar; beat until stiff. Gently fold egg white mixture into chocolate mixture. Spoon into prepared ramekins. Cover with plastic food wrap. Freeze for 3 hours. Remove foil. Press macadamias around extended collar of mousse. Serve dusted with cocoa powder.
You can melt chocolate and butter in the microwave. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth.
Note
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