Chocolate mousse in minutes

Ingredients (serves 6)

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

 

Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

 

Notes

• Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.
• For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
• Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.
• For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

Chocolate mousse log

Make this relaxing, flavour-filled dessert a part of your Christmas banquet. 

Ingredients (serves 8)

• 180g dark chocolate, chopped
• 2 eggs, separated
• 3/4 cup thickened cream
• 2 tablespoons instant espresso coffee powder
• 1/3 cup boiling water
• 250g packet chocolate chip cookies
• 250g strawberries, halved
• Icing sugar mixture, to serve

 

Method

1. Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bowl doesn't touch water. Heat, stirring occasionally with a metal spoon, for 3 to 4 minutes or until chocolate is melted and smooth. Remove from heat. Cool slightly. Add egg yolks. Stir until smooth.
2. Using an electric mixture, beat cream until soft peaks form. Gently fold half the cream into chocolate mixture until smooth. Fold in remaining cream.
3. Wash and dry beaters and bowl. Beat egg whites until soft peaks form. Fold into chocolate mixture. Cover. Refrigerate for 2 hours or until just firm.
4. Place coffee and boiling water in a heatproof bowl. Stir to dissolve coffee. Cool.
5. Dip top half of biscuits into coffee mixture. Sandwich biscuits with chocolate mixture on a plate to form a log shape. Spread log with remaining chocolate mixture, swirling chocolate to give a rough texture. Cover loosely with plastic wrap. Refrigerate overnight (see note).
6. Top with strawberries. Dust with icing sugar. Serve.

 

Notes

Refrigerating log overnight lets the biscuits soften and become cake-like.

Coffee truffles

Makes

20-25

Ingredients

• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream
• 2 teaspoons instant coffee powder
• 1/4 cup chocolate sprinkles

 

Method

1. Follow step 1 of Basic truffle recipe (see related recipe), replacing vanilla with coffee powder.
2. Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with sprinkles.