Chocolate Mousse

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 60 ml water (1/4 cup)
• 3 teaspoons gelatin powder
• 1 liter prepared low-fat custard (4 cups)
• 50 g dark chocolate (good quality chopped)
• 1 tablespoon cocoa powder (sifted)
• 3 egg whites (from 50gram eggs, at room temperature)
• 1 tablespoon caster sugar
• cocoa powder, to dust (optional)

Recipe

• 1 place the water in a small bowl, sprinkle over the gelatine powder and stir.
• 2 set aside for 5 minutes, or until the powder swells and absorbs the water.
• 3 meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves. whisk to combine.
• 4 add the gelatine, stir over a low heat until gelatine dissolves completely.
• 5 remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.
• 6 using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.
• 7 add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined. add the remaining eggwhites and fold in until just combined.
• 8 evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.
• 9 place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this i found it needed overnight to set as a mousse or you end up with a thick pudding.
• 10 dust with cocoa just before serving if using.