CHOCOLATE MOUSSE IN A BITTER
Ingredients
- 550g Peruvian Chulucanas 70% dark chocolate, roughly chopped
- 6 eggs, separated
- 80g caster sugar
- 450ml double cream, lightly whipped
- Red berries, to serve
Method
Lightly grease a 25cm tart or shallow cake tin, then line with baking paper, press it firmly so it sticks to the base and sides and comes up above the rim of the tin.
For the Case:
Place 250g of the chocolate in a heatproof bowl and place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not in contact with the water. Once the chocolate has melted, pour into the prepared tin, spread evenly over the base and sides with a spatula. Chill in the fridge.
For the Mousse:
Place the remaining 300g of chocolate in a heatproof bowl, place the bowl over a saucepan of simmering water making sure the bottom of the bowl is not in contact with the water. Melt the chocolate. Place the egg whites in a large, clean, dry bowl, add half the sugar, use an electric beater and whisk until stiff peaks form. Place the egg yolks in another large bowl with the remaining sugar and use clean beaters to whisk until well combined. Stir in the melted chocolate and then gently fold in the lightly whipped cream. Gently fold in the egg whites.
Final Step:
Spoon the mousse into the prepared chocolate case and place in the fridge to chill for 2 hours but preferably overnight. When ready to serve, carefully lift out of the tin and peel off the baking paper. If needed, use a fish slice. Place onto a serving plate. Keep chilled until ready to serve, serve topped with red berries.
Source: tenplay.com.au/