Emma Baked Chocolate Mousse Recipe from Jenna Todd, Pastry Chef at 18 at Rusacks, St Andrews
Ingredients
240g 70% dark chocolate
112g water
40g whisky
6 large eggs
76g sugar
2 scoops of good quality vanilla ice cream to serve
Method
Melt chocolate and water over a bain-marie until smooth.
Add whisky to chocolate mix and stir well.
In an electric mixer whisk together eggs and sugar until they are pale and have increased in volume.
Fold ¼ of the egg mixture into the chocolate, followed carefully by the rest of the egg mixture so as not to knock out the air.
Divide the mousse mixture into a high sided serving dish
Place dishes into a bain-marie to cook.
Cook at 160 degrees for 15 minutes (centre of mousse should be around 68 degrees)
Baked Chocolate Mousse Recipe from Jenna Todd, Pastry Chef at 18 at Rusacks, St Andrews
Ingredients
- 240 g 70% dark chocolate
- 112 g water
- 40 g whisky
- 6 large eggs
- 76 g sugar
- 2 scoops of good quality vanilla ice cream to serve
Instructions
- Melt chocolate and water over a bain-marie until smooth.
- Add whisky to chocolate mix and stir well.
- In an electric mixer whisk together eggs and sugar until they are pale and have increased in volume.
- Fold ¼ of the egg mixture into the chocolate, followed carefully by the rest of the egg mixture so as not to knock out the air.
- Divide the mousse mixture into a high sided serving dish
- Place dishes into a bain-marie to cook.
- Cook at 160 degrees for 15 minutes (centre of mousse should be around 68 degrees)
