50g plain dark chocolate, broken into small pieces
3 tbsps hot water
75g caster sugar
5 eggs, separated
100g unsalted cashew nuts, finely ground
300ml thickened cream
pinch of salt
few whole cashew nuts, to decorate
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Directions Preparation:15min › Cook:10hours › Extra time:45min › Ready in:11hours
Put the chocolate in the top of a double boiler or a bowl set over a saucepan of simmering water. Add the water and sugar and stir with a wooden spoon over low heat until the chocolate is completely melted and the sugar fully dissolved.
Remove from the heat. Remove the top section of the double boiler or the bowl from the hot water. Using a balloon whisk, beat in the egg yolks one at a time, beating well after each addition. Set the chocolate mixture aside to cool for about 15 minutes.
Lightly stir the ground cashew nuts into cooled chocolate mixture.
Put 225ml of the cream and the egg whites in separate clean dry bowls. Whip the cream until standing in soft peaks. Whisk the egg whites until standing in stiff peaks. Lightly fold first the cream, then the whisked egg whites into the chocolate mixture. Pour the mixture into a glass serving bowl, cover with cling wrap and refrigerate overnight or until set.
Just before serving, whip the remaining cream until standing in soft peaks. Pipe rosettes of cream around the edge of the mousse and top each rosette with a cashew nut. Serve
This recipe was edited by Allrecipes.com.au staff, to include measures more familiar to Australian and New Zealand home cooks.