Ingredients
Method
1.Have eggs at room temperature; separate eggs.
2.Break chocolate into small saucepan, add ¼ cup of the cream, stir over low heat until smooth. Transfer to large bowl, cool 10 minutes. Stir in egg yolks.
3.Beat remaining cream in small bowl with electric mixer until soft peaks form. Fold cream into chocolate mixture.
4.Beat egg whites and sugar in clean small bowl with electric mixer until sugar is dissolved. Fold into chocolate mixture, in two batches.
5.Spoon mousse into six ¾-cup (180ml) serving glasses. Refrigerate about 1 hour or overnight until set. (If refrigerated overnight, stand at room temperature for about 20 minutes before serving to allow mixture to soften.)
6.Meanwhile, make chocolate meringue crisps. Preheat oven to 120°C (100°C fan forced). Line large oven tray with baking paper.
7.Beat egg whites and sugar in small bowl with electric mixer until sugar is dissolved. Beat in sifted cocoa on low speed.
8.Spread mixture into six 5cm x 12cm (2-inch x 4¾-inch) rectangles, about 5cm (2 inches) apart, on tray, sprinkle with nuts. Bake about 40 minutes or until dry to touch. Cool in oven with door ajar.
9.Serve mousse accompanied with meringue crisps.
It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife.
Note
