Choco­late mousse cup­cakes

Friday - - Recipe Cards -

Prep time: 5 mins Cook­ing time: 1 hour Serves 6

150g in­stant choco­late mousse 2 egg whites 120g caster su­gar 1 tsp lemon juice 200g fresh cher­ries Small roses, to gar­nish (op­tional)


1 Pre­pare choco­late mousse ac­cord­ing to packet in­struc­tions. Spoon mousse into six small glass cups and chill for at least one hour.

2 Mean­while, to pre­pare meringue hearts, pre­heat oven to 110°C and line a bak­ing tray. Whisk egg whites un­til stiff. Grad­u­ally add su­gar and lemon juice, whisk­ing con­tin­u­ously un­til mix­ture is thick and glossy.

3 Put meringue mix­ture in a pip­ing bag and pipe heart shapes on to pre­pared bak­ing tray. Bake for 1 hour or un­til meringues are crisp and dry. Re­move from oven and al­low to cool.

4 Top each choco­late mousse cup with meringue hearts, cher­ries and roses. Serve.

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