Silky Chocolate Mousse

This is one of my favourite desserts because it takes so little effort and you can make it well ahead of time – the perfect set and forget dinner party dessert. I like a hint of Bailey’s Irish Cream in my mousse, but this can be omitted if you’re serving it to children or swapped for any other liqueur of your choice – creme de menthe for a choc-mint or Cointreau for a choc-orange mousse would both work well.

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Ingredients (serves 8)
300g good quality dark chocolate
50g butter
3 eggs, separated
1-2 tblspns Bailey’s Irish Cream (optional)
¼ cup caster sugar
300ml thickened cream

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Method
Melt butter and chocolate in a small saucepan over a low heat until smooth. Remove from heat.

Stir in egg yolks, one a a time, and Bailey’s liqueur. Transfer to a large bowl and leave to cool.

Beat egg whites in a medium bowl until soft peaks form. Add sugar, one tablespoon at a time, beating until it dissolves between additions.

Beat cream until thoroughly whipped and thick. Gently combine with the chocolate mixture and then fold in the egg white mixture in two batches, taking care not to over-mix the mousse.

Divide mousse among eight ½-cup serving dishes (I use glasses). Cover with clingfilm and refrigerate until set (at least 2 hours).

Serve with fresh raspberries. Enjoy!

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Recipe adapted from The Australian Women’s Weekly Best Food Desserts.