Macadamia chocolate mousse recipe

These macadamia chocolate mousses make a simple but delicious pudding that you can keep plain or dress up with extra garnishes.

These pretty little puddings are so delicious and very easy to prepare. The velvety-smooth white chocolate mousse is shot through with little crunches of macadamia nut, creating a delightful texture. They contain only a handful of ingredients and take just 20 minutes to prepare - just leave plenty of time for them to set before you eat them. You can make them a day or so in advance and leave them in the fridge. Adorn them with berries, shavings of milk, dark or white chocolate, or serve with a Flake or a thin shard of chocolate bark to dip in.

Ingredients

• 1 tbsp gelatine
• 3 tbsp brandy
• 180g white chocolate, broken into pieces
• 3 eggs, separated
• 75g caster sugar
• 300ml whipping cream
• 150g lightly roasted macadamia halves, chopped medium fine

Method

1. Set aside 6 one-cup glasses or grease plain moulds with light oil.
2. In a small saucepan, soften the gelatine in 4 tbsp water and the brandy. Dissolve over low heat.
3. Melt chocolate in a bowl over just simmering water. Beat the egg yolks and sugar together for 4-5 mins.
4. Beat in the gelatine. Stir into the chocolate until the mixture is smooth and coats a spoon. Remove and allow to cool. Once cooled, fold in the cream and macadamias.
5. Beat the egg whites to soft peaks, then gently fold through the mixture using a metal spoon or spatula. Pour into glasses and chill for at least 2 hours, until set.

Top tip for making macadamia chocolate mousse

When folding whipped egg whites into a mousse, it's always best to use a metal spoon or spatula, rather than a wooden spoon. The metal has a narrower cutting edge so the bubbles in the egg whites are preserved better, making a lighter, fluffier mousse.

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