Cavendish's Rich Chocolate Mousse

    11 hours

    A creamy chocolate mousse, decorated with rosettes of whipped cream and cashew nuts, perfect for Easter.


    New South Wales, Australia
    1 person made this

    Serves: 6 

    • 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

    Preparation:15min  ›  Cook:10hours  ›  Extra time:45min  ›  Ready in:11hours 

    1. 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.
    2. 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.
    3. Lightly stir the ground cashew nuts into cooled chocolate mixture.
    4. 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.
    5. 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

    Editor's note

    This recipe was edited by staff, to include measures more familiar to Australian and New Zealand home cooks.

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