Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 200g dark cooking chocolate, chopped (Nestle brand)

  3. 20g butter

  4. 2 tbs Tia Maria liqueur

  5. 250ml (1 cup) thickened cream

  6. 3 eggs, separated

  7. 125ml (1/2 cup) thickened cream, extra

  8. 6 maraschino cherries with stems, to decorate

Instructions Jump to Ingredients ↑

  1. Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.

  2. Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.

  3. Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.

  4. Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.

  5. Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.

  6. Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse. Top with a cherry.


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