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Ad Lib chocolate mousse


You'll need

100 gm very dark chocolate (70% cocoa solids), finely chopped 100 gm dark chocolate (55% cocoa solids), finely chopped 125 ml (½ cup) pouring cream, at room temperature 15 ml each Grand Marnier and Kahlua 2 eggs, separated ½ tsp pure vanilla extract 45 gm caster sugar To serve: pouring cream, coarsely grated dark chocolate and wafers

Method

  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of barely simmering water (5-6 minutes), stir until smooth, set aside.
  • 02
  • Whisk cream until soft peaks form (2-3 minutes), set aside.
  • 03
  • Whisk liqueurs, egg yolks, vanilla and 30ml hot water in a heatproof bowl over a saucepan of simmering water until light and fluffy (3-4 minutes). Remove from heat, whisk until cooled to room temperature, then whisk in melted chocolate.
  • 04
  • Whisk eggwhites in a separate bowl to soft peaks (1-2 minutes), gradually add sugar and whisk to firm peaks (2-3 minutes). Fold into chocolate mixture, then fold in cream, transfer to a 1-litre serving bowl and refrigerate until firm (2-3 hours). Serve quenelles of mousse drizzled with cream and scattered with grated chocolate, with wafers for dipping.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

"We make a huge bowl of this chocolate mousse for each service at Ad Lib and serve it at the table. Experiment with your favourite couverture - we use a 50-50 blend of Valrhona and Cacao Barry - and whatever you do don't use compound chocolate," says Sawyere.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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