These little chocolate mousses are the perfect end to a gourmet dinner party.
Ingredients
- 150g dark chocolate, chopped
- 3/4 cup thickened cream
- 2 eggs, separated
- 2 tablespoons caster sugar
- coloured cachous, to serve
Method
- Step 1Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
- Step 2Meanwhile, using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
- Step 3Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
- Step 4Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
912 kj
Energy
15g
Fat Total
9g
Saturated Fat
3g
Protein
79mg
Cholesterol
38.84mg
Sodium
15g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Mixture may seize and appear thick and grainy, but continue stirring.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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