1 minute read
My Marvellous MOUSSE
This mousse will perform for any occasion, whether serving it set in a glass, layered into a dessert, or individually presented. If liqueur isn’t your thing, simply leave it out!
250g 50% dark chocolate
50g butter
3 eggs, separated
3 tbsp of coffee liqueur
1 tsp vanilla extract
300ml cream
Place the chocolate in a bowl, set it over a pot of gently simmering water and allow the chocolate to melt, stirring occasionally. Once it has almost fully melted, take it off the heat and add in the butter, stirring until smooth. Stir in the egg yolks and set aside.
Using an electric hand mixer, whisk the egg whites with a pinch of salt beyond soft peaks, but not quite at stiff peaks. You want the whites to be glossy, pure white and have a bit of flop in the peaks when you lift the beaters out.
Using the hand mixer again, whip the cream until just past soft peaks so it has a bit of structure. Whisk in the vanilla and liqueur.
Using a large metal spoon or rubber spatula, gently fold a third of the egg whites into the chocolate mix, then fold the remaining whites in. Gently fold the chocolate mixture into the cream mix. Once the cream is fully folded in, set the mousse in glasses or into a container and chill in the fridge for a few hours or overnight.
To serve like I have here, pipe the mousse into chocolate spheres (see how to make these on page 46). Allow the mousse to set in the fridge, then place one mousse sphere on each plate and garnish with chocolate pearls and freeze dried raspberries (both available at Vetro).
Harriet Boucher
Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.
