serves
6
prep
25 minutes
cook
5 minutes
difficulty
Easy
serves
6
people
preparation
25
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp cream, plus 1½ cups whipped cream, to serve
- 200 g dark cooking chocolate, cut into pieces
- 4 egg yolks, plus 6 egg whites
- pinch of cream of tartar
- 1 tbsp caster sugar
- 500 g raspberries
Chilling time: 6 hours
Instructions
Place the cream and chocolate pieces in a heatproof bowl set over a saucepan of simmering water (bain marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.
Add a pinch of cream of tartar to the egg whites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
Using a whisk, gently incorporate one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.
Spoon the mixture into a piping bag and pipe it into six glasses. Cover with plastic wrap and place in the refrigerator to set for half a day.
Before serving, pipe a little whipped cream on top of each mousse and garnish with a few raspberries.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
