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Chocolate mousse
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulgent chocolate mousse infused with Tia Maria for a decadent treat.
Ingredients:
  • 200g dark cooking chocolate, chopped (Nestle brand)
  • 20g butter
  • 40.00 ml Tia Maria liqueur
  • 250ml (1 cup) thickened cream
  • 3 eggs, separated
  • 125ml (1/2 cup) thickened cream, extra
  • 6 maraschino cherries with stems, to decorate
Instructions:
  • Combine the chocolate, butter, and Tia Maria in a heatproof bowl set over a saucepan with simmering water. Stir with a metal spoon for 5 minutes until the mixture is smooth, ensuring the bowl does not touch the water.
  • Take the bowl off the heat and allow it to cool for 5 minutes. Stir the egg yolks into the chocolate using a metal spoon until fully combined.
  • Whip the cream with an electric beater until soft peaks form, then delicately fold it into the chocolate mixture using a metal spoon until well combined.
  • Whip egg whites with an electric beater until soft peaks form in a large, dry bowl. Gently fold half of the egg whites into the chocolate mixture using a large metal spoon. Continue folding in the rest of the egg whites until fully combined.
  • Divide the chocolate mixture evenly among six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap and chill in the fridge for 3 hours, or until set.
  • Whip the extra cream until stiff peaks form using an electric beater. Transfer the cream to a piping bag with a 2cm fluted nozzle attached. Pipe a spiral of cream on top of each mousse and garnish with a cherry.

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