Chocolate mousse

Serves 4-6 Desserts and puddings

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Method

Step 1 Place both the creams into a cold bowl and whisk together until soft peaks form. Refrigerate until required.

Step 2 Place the chocolate, water and vanilla in a large heatproof bowl over a saucepan of simmering water (the bowl should not touch the water) and stir until melted. Allow to cool slightly (the mixture may split).

Step 3 Place the eggs, extra yolks and sugar in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Using a handheld electric mixer, beat on high speed for 8 minutes or until the mixture is warm, thick and fluffy.

Step 4 Remove the bowl from the heat. Add 1⁄2 cup (125ml) of the egg mixture to the chocolate mixture and, using a metal spoon, fold to combine+. Add this chocolate and egg mixture to the remaining egg mixture and gently fold to combine.

Step 5 Place mixture over an ice bath and very gently fold until cooled++. Remove from the ice bath, add the whipped cream and gently fold to combine. Step 6 Spoon the mousse into serving bowls or glasses and refrigerate for 2 hours or until well chilled and set.

COOK’S NOTES

+ Using a metal spoon to gently fold the egg mixture ensures you keep as much fluffy volume as possible.

++ To create an ice bath, place ice and enough water to just cover the ice in a large bowl. Placing a second bowl on top allows it to evenly cool down.

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