Rich Chocolate Mousse Recipe
Try out the easy-to-make Rich Chocolate Mousse. Enjoy the Rich Chocolate Mousse at any party and let us know how you and your guests liked it!
Ingredients
| Gelatine | 1/2 Ounce | |
| Grated rind and juice of 1 orange | ||
| Plain chocolate | 8 Ounce | |
| Eggs | 4 , separated | |
| 2 tablespoons orange liqueur or brandy | ||
| Caster sugar | 4 Ounce | |
| Evaporated milk | 1 Can (10oz), chilled | |
| A little whipped cream to decorate | ||
Directions
Soak the gelatine with the rind and juice of the orange in a small cup or basin and leave until it becomes a sponge.
Then stand the cup in a pan of simmering water until it has completely dissolved and is runny.
Put another basin containing the chocolate broken into small pieces over the pan of hot water and leave until melted.
Add the egg yolks, remove from the heat and stir until smooth.
Add the gelatine mixture to the chocolate mixture and liqueur.
Stir well and leave for about 5 minutes until cool but not set.
Meanwhile whisk the egg whites, using a hand electric or rotary whisk, until they are frothy then add the sugar a teaspoonful at a time, whisking until it reaches a meringue consistency.
Whisk the evaporated milk until it is thick and the whisk leaves a trail when lifted out.
Quickly fold the chocolate mixture into the egg whites, then fold in the evaporated milk.
Turn into a 2 1/2 pint (1.4-1) glass dish and chill until set.
Decorate with swirls of whipped cream.
Then stand the cup in a pan of simmering water until it has completely dissolved and is runny.
Put another basin containing the chocolate broken into small pieces over the pan of hot water and leave until melted.
Add the egg yolks, remove from the heat and stir until smooth.
Add the gelatine mixture to the chocolate mixture and liqueur.
Stir well and leave for about 5 minutes until cool but not set.
Meanwhile whisk the egg whites, using a hand electric or rotary whisk, until they are frothy then add the sugar a teaspoonful at a time, whisking until it reaches a meringue consistency.
Whisk the evaporated milk until it is thick and the whisk leaves a trail when lifted out.
Quickly fold the chocolate mixture into the egg whites, then fold in the evaporated milk.
Turn into a 2 1/2 pint (1.4-1) glass dish and chill until set.
Decorate with swirls of whipped cream.
Chef
