Chocolate & Amarula Mousse

“This one goes out to a Choco-ollic friend that has a bread bin fulled with chocolates – not just one or two. No.. stuffed to over flowing – this one is for you Chanel”

The Goodies…………

250g Chocolate

250g Egg Whites

500g Cream

75ml Amarula

6 tbsp Sugar

1 tsp Vinegar

Pinch of Salt

The Mission……..

Start whipping your cream in the mixer with the whisk for 2 minutes until it starts to get slightly thicker. When it gets to this stage add half of your sugar and put it back on to whisk until it becomes a lot thicker. The whisk should leave soft peaks in the cream at this stage;

Set the cream to one side and move on to the chocolate, place it in a glass bowl and melt it for 15 seconds at a time in the microwave, stirring in between each go until it is velvety smooth;

Make sure to clean the bowl you will be whisking your egg whites in thoroughly, you can use some vinegar at this stage to help remove any stray grease;

Add the egg whites to the mixing bowl along with a pinch of salt and start to whisk together slowly;

When the egg whites have doubled in volume, increase the speed on the mixer and start to very slowly add in the rest of your sugar;

When the egg whites reach a stiff peak stage remove them from the machine and start to very gently fold in your melted chocolate at the same time add the Amarula.
It is very important at this stage that you do this process very gently in order to keep the mixture very light and voluminous at

When the mixture is smooth add the whipped cream into the mixture using a spatula, again being careful to fold it and not lose any of the light texture;

Place your mousse into a piping bag and pipe into your desired mould;

Place in the fridge for a minimum of two hours before garnishing with fresh cream or berries and serving.