Choccy Mud Mousse
From hooch 16 years agoIngredients
- 300 ml cream shopping list
- 250 g dark chocolate chips, melts or chocolate bits shopping list
- 3 egg yolks (the whites can be stored in a small covered container in the fridge for 2 – 3 weeks. Great for pavlova. Remember 1 egg white = approximately 50 ml) shopping list
- 2 tablespoons caster sugar shopping list
How to make it
- Pour the cream into a microwave proof jug or bowl and cook on high for 2 – 3 minutes until just about to boil, watch carefully so it doesn’t overflow.
- Place the chocolate, egg yolks and caster sugar in a blender, pour in the nearly boiling cream. Securely fit on the lid and blend until smooth and well combined. This will take about 30 seconds.
- Pour into serving dishes or small glasses. This mousse looks really good in tiny coffee cups or fancy little glasses. Set in the fridge for at least 3 hours.
- Serve with a dollop of whipped cream and some chopped chocolate or pieces of fruit. Keeps well for 3 – 4 days in the fridge.
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