Macadamia chocolate mousse
These light nutty chocolate mousses are a delicious way to finish off a dinner party. And they look impressive too.
- 1tbsp gelatine
- 4tbsp water
- 3tbsp brandy
- 180g (6oz) white chocolate, broken into pieces
- 3 eggs, separated
- 75g caster sugar
- 300ml thickened (whipping) cream
- 150g lightly roasted macadamia halves, chopped medium fine
You can always make these desserts a few days early and keep them in the fridge until you need them.
- Set aside 6 one-cup glasses or grease plain moulds with light oil.
- In a small saucepan, soften gelatine in water and brandy. Dissolve over low heat.
- Melt chocolate in a bowl over just simmering water. Beat egg yolks and sugar together for 4-5 mins. Beat in gelatine. Stir into chocolate until mixture is smooth and coats spoon. Remove and cool. Fold in cream and macadamias.
- Beat egg whites to soft peaks. Fold through mixture. Pour into glasses and chill until set.
- If using moulds, run a small sharp knife around inside to release mousse from sides. Invert onto plates and shake gently to remove from moulds.
- Serve with berries and chocolate wedges.