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3:10 Prep
0:05 Cook
4 Servings

Ingredients

  • 1 cup thickened cream, whipped
  • 4 maraschino cherries, to serve

Chocolate mousse

  • 100g dark chocolate, chopped
  • 1/3 cup thickened cream
  • 1 egg, separated
  • 1 tablespoon caster sugar

Vanilla mousse

  • 100g white chocolate, chopped
  • 1/3 cup thickened cream
  • 1 egg, separated
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract

Strawberry mousse

  • 2 gelatine leaves
  • 50g strawberries, hulled
  • 50g raspberries
  • 1 tablespoon caster sugar
  • 1/3 cup thickened cream
  • 1 egg white

Method

1

Make Chocolate Mousse: Place dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Cool for 10 minutes. Place cream in a bowl, whisk until soft peaks form. In a separate bowl, whisk egg white until soft peaks form. Add sugar. Whisk until glossy. Add egg yolk and half the cream to chocolate. Stir to combine. Fold in remaining cream, followed by egg white mixture. Spoon mixture among 4 x 1-cup-capacity glasses. Refrigerate for 2 hours or until set.

2

Make Vanilla Mousse: Follow step 1, replacing dark chocolate with white chocolate, and adding vanilla at the same time as the egg yolk to the chocolate. Spoon vanilla mousse over chocolate mousse. Refrigerate for 2 hours or until set.

3

Make Strawberry Mousse: Place gelatine in a small bowl. Cover with cold water. Stand 5 minutes. Remove gelatine from water, squeezing out excess water. Place in a small saucepan over low heat. Cook for 1 minute or until gelatine has dissolved. Place strawberries, raspberries and sugar in a small food processor. Process until smooth. Strain through a fine sieve into a bowl. Discard solids. Stir gelatine into berry mixture. Place cream in a bowl, whisk until soft peaks form. In a separate bowl, whisk egg white until soft peaks form. Fold cream into berry mixture, followed by egg white. Spoon mixture over vanilla mousse. Refrigerate for 2 hours or until set.

4

Place whipped cream in a piping bag fitted with a 1cm fluted nozzle. Pipe a rosette onto top of each mousse. Top with a cherry. Serve.

Source: taste.com.au

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