 Chocolate
Mousse
 Simply
divine, and made without the aid of gelatine.
Light and fluffy and very rich. This can be made
a few hours before it is needed and refrigerated.
INGREDIENTS
- 1 cup chopped cooking chocolate
- 2 Tbsp cream
- 1/2 cup cream
- 1/2 cup egg whites
- 2 tsp castor sugar (approx)
- 2 Tbsp Prenzel
Chocolate Cream
- Whipped cream and chocolate shavings to garnish
METHOD
Soften chocolate and the first measure of cream
together in the microwave in short bursts. Stir
until melted, and set aside.
In a bowl whisk the second measure of cream.
In another bowl whisk egg whites with a small
amount of sugar until fluffy and peaks form. (Thoroughly
clean whisk between ingredients).
Fold cream and egg whites together gently.
Fold into cooled but not cold chocolate mixture,
adding Prenzel Chocolate Cream. NOTE: If chocolate
mix is too hot the mousse will collapse, if it
is too cold it will go lumpy).
Pour into glasses or individual dishes and refrigerate
until ready to use. Just before serving, garnish
with a little whipped cream and chocolate shavings.
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