With a splash of Tia Maria, this chocolate mousse will tantalise your taste-buds.
Ingredients
- 200g dark cooking chocolate, chopped (Nestle brand)
- 20g butter
- 2 tablespoons Tia Maria liqueur
- 250ml (1 cup) thickened cream
- 3 eggs, separated
- 125ml (1/2 cup) thickened cream, extra
- 6 maraschino cherries with stems, to decorate
Method
- Step 1Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn’t touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.
- Step 2Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
- Step 3Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.
- Step 4Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.
- Step 5Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
- Step 6Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse. Top with a cherry.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
2042 kj
Energy
40g
Fat Total
25g
Saturated Fat
2g
Fibre
8g
Protein
187mg
Cholesterol
91.92mg
Sodium
21g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can make this recipe to the end of step 5 up to 6 hours before serving. Place in the fridge. Continue from step 6 up to 3 hours before serving. Microwave tip: Place chocolate, butter and Tia Maria in a heatproof, microwave safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute with a metal spoon, for 2-3 minutes or until mixture is smooth.
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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