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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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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