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1989 Chocolate Mousse

by DJ's Kitchen (follow)
Dessert (1075)      Chocolate (534)      Sweet (411)     


Served

This is a long time favourite, I remember making this 25 years ago and eating it anytime of the day.

It's rich and creamy, light and sweet and can be used as a stand alone dessert or as a filling for mousse cakes.

Another serving idea, combine with 1989 Strawberry Mousse in a glass for a great combination.

Enjoy!



Served

Preparation Time: 15 minutes
Cooking Time: 3 - 4 minutes
Makes: 4 - 6 servings

Ingredients
180 gm chocolate
3 eggs
400 ml cream
3 tbsp. sugar
20 ml brandy
3 x 1.6gm sheets gelatine



Ingredients

Method
Separate eggs, place the yolks in a heat proof bowl and whites into a container or bowl for whipping.
Melt the chocolate and soak the gelatine in a bowl of cold water. Whisk the eggs whites to soft peaks, add 1 tbsp. of sugar and whisk until dissolved and thick. Whip cream until soft peaks.



Ingredients

Add remaining 2 tbsp. sugar and brandy to the yolks and place over a saucepan of hot water and whisk until thick.



Ingredients

Remove the gelatine from the water and shake off excess moisture and add, stirring to combine. Pour in the chocolate and combine.



Ingredients

Gently fold the whites through the chocolate mix and once combined add the cream. Again fold the cream into the mix, gently, once incorporated then spoon into a serving bowl or individual glasses or into a tray to set.
Mousse can be spooned onto a serving plate using a spoon dipped in boiling water.


Served


Categories
#Dessert
#Chocolate
#Sweet
I like this Recipe - 5
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