- 300 gram dark eating chocolate
- 30 gram butter, softened
- 3 eggs, separated
- 300 millilitre thickened cream, softly whipped, plus extra to serve
- 1In a medium heatproof bowl, melt 200g of the chocolate over a medium pan of simmering water (don't let the water touch the bottom of the bowl). Remove bowl from heat. Add butter and stir until smooth. Fold in egg yolks. Transfer chocolate mixture to a large mixing bowl.
- 2In a small bowl, beat egg whites with an electric mixer until soft peaks form. Fold cream into chocolate mixture and then egg whites in two batches.
- 3Divide mousse among serving dishes; refrigerate for 3 hours or overnight.
- 4To make chocolate curls, melt remaining chocolate and spread evenly over a cold surface such as a flat oven tray, or laminated benchtop. Leave to set almost to room temperature. Drag a melon baller or knife evenly across the surface of the chocolate.
- 5Serve chocolate mousse with extra whipped cream and chocolate curls.
The Latest from Australian Women's Weekly Food
- Arancini with prosciutto and peasYesterday 4:00pm
- Nasi goreng with chicken and shrimpJan 17, 2019
- Bread and butter picklesJan 14, 2019
- Scrambled tofu wrapsJan 14, 2019
- Vegan "shepherdless" pieJan 14, 2019
- Sashimi tuna poke bowlJan 14, 2019
- Apricot choc-chip muesli barsJan 10, 2019
- Prawn, kale, and chickpea tabboulehJan 10, 2019
- Classic carrot cake with cream cheese frostingJan 10, 2019
- Sweet potato brownies with espresso toppingJan 10, 2019
- Kale and quinoa frittataJan 10, 2019
- Sage & zucchini-wrapped haloumi saladJan 09, 2019
- Soft polenta with mushroom raguJan 09, 2019
- Spaghetti squash con quesoJan 09, 2019
- Mango cheesecake tart with palm sugar syrupJan 09, 2019