Ingredients

The following ingredients have 4 Servings
  • • 250g dark chocolate, roughly chopped, plus extra for topping
  • • 3 eggs
  • • 2 tbsp caster sugar, plus 2 tbsp extra for the cream
  • • 1 tbsp cocoa powder
  • • 2 tbsp malted milk powder
  • • 600ml thickened cream
  • • 1 tbsp brandy

Instruction

  • <p>Heat the chocolate in a microwave in 30-second increments, stirring after each heating, until melted. Set aside to cool while you beat the eggs.</p> <p>Combine the eggs and 2 tablespoons of caster sugar in the bowl of a stand mixer and beat for 3-4 minutes, until the egg mixture is pale and fluffy. Fold through the cocoa powder, malted milk powder and melted chocolate.&nbsp;</p> <p>Separately whip the cream with 2 tablespoons of caster sugar until soft. Fold one-third of the cream mixture into the chocolate mixture first, then another third. Stir the remaining third of the cream through the brandy.&nbsp;</p> <p>Divide the chocolate mixture between 6 serving bowls and refrigerate for&nbsp;1 hour. Refrigerate the cream separately. To serve, top the mousse with the brandy cream and shave a little extra chocolate on top.&nbsp;</p> <p><b>Adam's tip</b>&nbsp;Putting desserts in a glass is a lovely, simple way to present them. A mousse can be set directly in the glass, or chilled in a piping bag and piped into it.&nbsp;</p> <p>Also try: <b><a href="https://www.goodfood.com.au/recipes/crying-roast-lamb-with-pumpkin-peas-and-potatoes-20191014-h1iv47">Adam Liaw's crying roast lamb with pumpkin, peas and potatoes</a></b></p> <p><b>Find more of Adam Liaw's recipes in the <i>Good Food Favourite Recipes</i> cookbook.</b></p> <p><a class="btn btn--show-more btn--small" href="https://www.thestore.com.au/good-food-favourite-recipes">Order Now</a></p>