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Home Oyster Cracker With Olive Oil

Double Chocolate Mousse Recipe

Ingredients

How to make it

  • Firstly... chill whatever you will be serving your mousse in! ;D
  • Place your white chocolate, liqueur, & water in a bowl over pan of simmering water & heat it up. Beat the cream until soft peaks form, fold into the melted white chocolate. Divide mixture into your serving thingies (glasses in my case) and chill for 2 hours
  • Melt your plain chocolate in the same manner as you did the white. Stir in egg yolks (make sure your chocolate isnt too hot or you'll have scrambled eggs) Beat the egg whites in a different bowl, until stiff peaks form - fold into chocolate. Pour this over your white chocolate & chill for another 3 hours or so.
  • Notes:
  • The actual making of this is easy and quick, it's just the chilling times that are a drag.
  • If you are having this as an after dinner dessert, this is fine to do in the morning and left in the fridge until it's served. Or the day before. Just cover with cling wrap so it doesnt get all the frigdey smells and whacky flavours.
  • This originally was a mint chocolate recipe.. hell I don't like mint haha, but if you do... you can use fresh mint to decorate. And use mint flavouring instead of the liqueur. If you can't find that, use mint chocolate as replacement for the plain chocolate. ;)

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The Cook

Nerfxi Candy Mountain, Australia

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