Baked Chocolate Mousse Recipe from Rusacks

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

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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)

Keyword chocolate, dessert, luxury, mousse,

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