Choccy Mud Mousse

Ingredients

Preparation time: 5 minutes
Cooking time: 3 minutes
Serves: 6 large or 10 small servings

300 ml cream
250 g dark chocolate chips, melts or chocolate bits
3 egg yolks (the whites can be stored in a small covered container in the fridge for 2 – 3 weeks. Great for pavlova. Remember 1 egg white = approximately 50 ml)
2 tablespoons CSR Caster Sugar

Method

Pour the cream into a microwave proof jug or bowl and cook on high for 2 – 3 minutes until just about to boil, watch carefully so it doesn’t overflow.

Place the chocolate, egg yolks and caster sugar in a blender, pour in the nearly boiling cream. Securely fit on the lid and blend until smooth and well combined. This will take about 30 seconds.

Pour into serving dishes or small glasses. This mousse looks really good in tiny coffee cups or fancy little glasses. Set in the fridge for at least 3 hours.

Serve with a dollop of whipped cream and some chopped chocolate or pieces of fruit. Keeps well for 3 – 4 days in the fridge.

Variations:
You can substitute white or milk chocolate for the dark chocolate. If using white chocolate, or milk chocolate, you may find them sweet enough without adding the caster sugar.

You can also add flavours such as strawberry, or peppermint essence or the grated rind of one orange.