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Dark Chocolate and Berry Mousse


With Guillaume Nicoli

Dark Chocolate and Berry Mousse

Ingredients
230g dark chocolate
330g fresh cream
65g egg white
65g caster sugar
50g fresh or frozen raspberries.
Fresh strawberries (for garnish)

Method
Melt the chocolate to around 55-60C.
Whisk the cream until lightly thickened.
Whisk the egg white and then add the sugar. Continue whisking until high peaks form when the whisk is removed (like a meringue mixture).
Add 1/3 of the whipped cream to the melted chocolate, mix then add the last 2/3. Finally add the meringue mixture and raspberries and fold together.
Spoon the chocolate mousse into separate serving dishes and then add a fresh strawberry to the top to garnish.
The chocolate mousse can be kept in the fridge for 5-6 days.

(Broadcast 5 December 2012)


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