Chocolate mousse with winter fruit salad
With Nadia Lim
2 egg yolks
1/2 cup sugar
200g dark chocolate buttons
1 cup cream
Winter Fruit Salad
1 Orange, peeled and sliced
1 tamarillo, peeled and sliced
1 persimmon, peeled and sliced
2 tsp sugar
Put the egg and egg yolks into a bowl and beat with an electric beater until thick and pale.
Put sugar and about 2 Tbsp of water in a pot and bring to the boil to dissolve the sugar (DO NOT stir the sugar or it may crystalise).
With the electric beater still beating the eggs, very carefully and slowly pour the hot sugar syrup into the eggs (be careful as the sugar syrup will be VERY hot!). Keep beating for at least 3-4 minutes until the mixture is almost cool.
Melt the chocolate over a pot of simmering water (be careful not to let any water get in the chocolate). Allow to cool to room temperature.
In a separate bowl, beat the cream until soft peaks form. Gently fold the cream and the chocolate together, and then fold in the egg mixture and fold everything together form to a mousse.
Divide between serving glasses and place in the fridge for an hour until set.
To make the Winter Fruit salad, place all the fruit in a bowl and sprinkle over the sugar. Leave until ready to serve.
To serve, top glasses of mousse with some winter fruit salad.
(TX: 28 June 2011)