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June 11, 2016
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Chocolate Mousse

This recipe makes a large quantity and is so creamy and delicious. You can substitute the Orley Whip for 250ml cream and if frozen makes a great ice cream!
Serves 8 – 10
150g slab of dark chocolate, broken into small squares
1 container Orley Whip (250ml, 1 cup), whipped
4 extra large eggs, separated
Sugar to taste (we didn’t find this necessary)

Flake, grated chocolate, chocolate balls, fresh berries for decoration
Place chocolate in a glass bowl and cook on 70% power for 2 – 3 minutes, stir once or twice until chocolate has melted. Set aside.
In a large bowl, pour in the Orley Whip and beat until thick.
Add egg yolks to the melted chocolate and combine well. Pour this into the whipped Orley Whip and mix well.
Beat the egg whites until thick and fold into chocolate mixture.
Add a little sugar if you prefer a sweeter mousse and mix well.
Pour into container of choice and place in refrigerator to set.
When ready to serve, decorate as you prefer.
If you wish to turn into an ice cream, make a double or even triple quantity.

With Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.