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Little chocolate mousses

  • 3:30 Prep
  • 0:02 Cook
  • Makes 8
  • Advanced


  • 150g dark chocolate, chopped
  • 3/4 cup thickened cream
  • 2 eggs, separated
  • 2 tablespoons caster sugar
  • coloured cachous, to serve


  • 1
    Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
  • 2
    Meanwhile, using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
  • 3
    Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
  • 4
    Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.

Source: taste.com.au


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