HOT CHOCO­LATE MOUSSE

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 5 mins Cook­ing time 10 mins Serves 4

200g dark choco­late, chopped 100g un­salted but­ter, chopped 6 free-range egg yolks 100g mus­co­v­ado sugar 60ml muscat

Toasted hazel­nuts, to serve 2-4 waf­fle cones, bro­ken

into pieces, to serve Rasp­ber­ries, mini marsh­mal­lows, hot choco­late pow­der and dou­ble cream, to serve

STEP 1 Com­bine choco­late and but­ter in a heat­proof bowl and set over a saucepan of barely simmering wa­ter un­til just melted, stir­ring with a metal spoon to com­bine. Set aside.

STEP 2 Put yolks, mus­co­v­ado sugar and muscat in a large heat­proof bowl and set over a saucepan of simmering wa­ter. Whisk con­stantly for 5 min­utes, un­til thick­ened, then gen­tly fold in choco­late mix­ture us­ing a spat­ula. STEP 3 Spoon mousse into 4 warm coupe bowls, top with hazel­nuts, waf­fle cone pieces, rasp­ber­ries and mini marsh­mal­lows. Dust with choco­late pow­der and dol­lop with cream. Serve.

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