Chocolate Mousse Recipe

This chocolate mousse you can make up to 1 day ahead, but do not decorate until just before serving

1 cup caster sugar

1/4 cup water

100 g dark cooking chocolate, chopped

4 teaspoons dark rum or strong brewed coffee

3 egg whites

250 ml frozen ready-whipped topping, thawed

Extra frozen ready-whipped topping, fresh raspberries, and chopped walnuts for decoration

For the sugar syrup. in a small saucepan, combine 3/4 cup of sugar and water.

Bring to a simmer. stirring until sugar dissolves

Remove from heat

Add the chocolate

Stir until the chocolate is completely melted and smooth

Stir in the rum

Pour into a large bowl

Set aside

In a medium mixing bowl. whisk egg whites until soft peaks form, using an electric mixer set on high speed

Gradually whisk in remaining sugar until stiff (but not dry) peaks form

Whisk one-quarter of beaten egg whites into chocolate mixture

Fold in remaining whites. then the ready-whipped topping

Pour mousse into dessert dishes

Cover with plastic wrap and chill for at least 4 hours to set

Decorate with additional ready-whipped topping. fresh raspberries. and walnuts

To make a light sugar syrup, heat together the sugar and water over a low heat. Simmer and stir until the sugar has completely dissolved

When melting chocolate, chop it first for quick and even melting. Stir constantly with a wooden spoon until smooth and completely melted.

1394 / kJ 3311 calories, 43 g carbohydrates, 3 g fibre, 6 g protein, 28 mg sodium, 22 g fat, nil cholesterol