This recipe is divine.. especially if you can get the Haigh's chocolate I usualy make a raspberry coulis and freshly whipped cream to go with it
INGREDIENTS
150g Haigh’s 70% gourmet dark chocolate
15g unsalted butter
1 egg yolk
2 egg whites
2 tablespoons caster sugar
250ml cream METHOD
Chop the chocolate and place in a bowl with the butter. Place the bowl over a saucepan of just simmering water and stir until melted. Allow to cool a little then add the egg yolk.
Whisk the egg whites until soft peaks form, then gradually add the caster sugar to form a soft meringue. In another bowl, whip the cream until soft peaks form.
Gently fold in the egg white meringue into cooled chocolate mixture, then fold in the cream and pour into glasses and refrigerate.
Serve with fresh raspberries and Haigh’s chocolate
macadamia biscotti.
This is my really simple one that I'm always asked to bring to things!
125g cream cheese
1/2 cup sugar
1 egg
250g dark cooking chocolate
600ml thickened cream lightly whipped
1. Beat the cream cheese, sugar and egg until smooth
2. Break chocolate into small pieces and melt
3. Add melted chocolate to cream cheese mixture. Stir through until well combined. Stir in cream. Chill until required.
I searched for ages and finally found an egg-free one I like (I don't like the idea of eating raw eggs...). So here it is:
Egg-free chocolate mousse
Ingredients (serves 8)
• 250g good-quality dark chocolate, broken into pieces
• 1 x 600ml ctn Dairy Farmers Thick Custard
• 1 x 300ml ctn Dairy Farmers Thickened Cream
• White chocolate, thickly grated, to serve (optional)
Method
1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
2. Use an electric beater (like your new one )to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently (!!) fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.
Registered User
I usualy make a raspberry coulis and freshly whipped cream to go with it
)to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently (!!) fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.
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