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
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.
Top tip for making Macadamia chocolate mousse
You can always make these desserts a few days early and keep them in the fridge until you need them.