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Hokey Pokey Caramilk Mousse

Serves 6, Prep and Cook 30 mins


2 tsps powdered gelatine 170g block Caramilk Hokey

Pokey chocolate, chopped ¾ cup creamy evaporated milk 2 egg whites, at room


¼ cup caster sugar 300ml tub thickened cream,


Extra Caramilk Hokey Pokey

chocolate, to decorate 1 To make mousse, sprinkle gelatine over 2 tblsps water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug.

2 Melt chocolate with milk in a medium, heatproof bowl sitting over the pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture.

3 Stand mixture, at room temperatur­e, stirring occasional­ly for about 20 minutes, or until lukewarm.

4 Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tblsp sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream.

5 Spoon among six serving glasses (about ¾ cup in each). Refrigerat­e for 6 hours, or overnight until set. 6 Decorate with extra chocolate (see Tip).

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