This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Melt the chocolate carefully in a heat-proof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Keep on the heat until the chocolate has melted completely. Whisk until smooth.
2.In an electric beater with whisk attachment, whisk the egg and yolks until thick and creamy.
3.While the eggs are beating, boil the sugar and water for 5-7 minutes to create a sugar syrup.
4.With the beater running, pour the syrup into the egg in a thin, steady stream and continue whisking. Scrape in the warmed melted chocolate and keep whisking until cooled.
5.Once it’s completely cold, fold in the whipped cream, using a light hand to maintain the volume.
6.Pour into containers of your choice – little cups, glasses, ramekins or whatever looks delightful – to just below the rim. Cover with cling film and chill for at least 2 hours or overnight.
7.To serve, top with a blob of whipped cream and shavings of chocolate.
Note
- These are perfect for entertaining because they can be prepped ahead of time. – Your fridge is a dry environment (if you don’t believe me, put a piece of bread in there unwrapped overnight), so keep the mousses covered with Glad Wrap until ready to serve. – Add a splash of Grand Marnier when you fold in the cream for a decadent touch to your dinner party dessert. – The eggs are “cooked” with the sugar syrup, so are safe to eat.
