100 grams of dark chocolate (75%)
100 grams of milk chocolate
500 ml of fresh whipping cream
3 egg whites
1 tablespoon of caster sugar
250ml fresh whipping cream
1 tsp vanilla essence
1 tablespoon caster sugar
A few blocks of chocolate, grated
Break the chocolate into small pieces and place in a heat proof bowl.
Place this bowl over a saucepan filled with one cup water and put on the stove on a medium to low heat, making sure the bowl do not touch the water.
The steam from the water on simmer will heat the bowl and in turn gently melt the chocolate. When melted take off the bowl, give one gentle stir and place one side.
Next, beat with electric beater, the fresh cream until stiff peaks form. Set aside.
In a separate bowl, with cleaned and washed whisk attachments, beat with electric beater the egg whites until foamy, add the sugar at this stage and beat until stiff peaks form.
Next, using a whisk, quickly whisk in half of the egg white mixture into the melted chocolate, fold in the remaining egg white mixture until well combined.
Next, fold in half of the whipped cream until combined. Then fold in the remaining whipped cream until well combined, making sure there are no streaky bits.
Spoon into a dish and level the mousse gently with the back of a spoon.
Place in the fridge.
Next, with electric beater, beat the cream, sugar and vanilla essence until stiff peaks form.
Take out the mousse from the fridge. Pipe the cream on top any style you like ...garnish with raspberries, grated chocolate and a few tiny mint leaves .
Place in the fridge for two hours. Serve.
* I used Lindt Chocolate.
Cape Malay Cooking with Fatima Sydow