These macadamia chocolate mousses make a simple but delicious pudding that you can keep plain or dress up with extra garnishes.
These pretty little puddings are so delicious and very easy to prepare. The velvety-smooth white chocolate mousse is shot through with little crunches of macadamia nut, creating a delightful texture. They contain only a handful of ingredients and take just 20 minutes to prepare - just leave plenty of time for them to set before you eat them. You can make them a day or so in advance and leave them in the fridge. Adorn them with berries, shavings of milk, dark or white chocolate, or serve with a Flake or a thin shard of chocolate bark to dip in.
Ingredients
- 1 tbsp gelatine
- 3 tbsp brandy
- 180g white chocolate, broken into pieces
- 3 eggs, separated
- 75g caster sugar
- 300ml whipping cream
- 150g lightly roasted macadamia halves, chopped medium fine
WEIGHT CONVERTER
Method
- Set aside 6 one-cup glasses or grease plain moulds with light oil.
- In a small saucepan, soften the gelatine in 4 tbsp water and the brandy. Dissolve over low heat.
- Melt chocolate in a bowl over just simmering water. Beat the egg yolks and sugar together for 4-5 mins.
- Beat in the gelatine. Stir into the chocolate until the mixture is smooth and coats a spoon. Remove and allow to cool. Once cooled, fold in the cream and macadamias.
- Beat the egg whites to soft peaks, then gently fold through the mixture using a metal spoon or spatula. Pour into glasses and chill for at least 2 hours, until set.
Top tip for making macadamia chocolate mousse
When folding whipped egg whites into a mousse, it's always best to use a metal spoon or spatula, rather than a wooden spoon. The metal has a narrower cutting edge so the bubbles in the egg whites are preserved better, making a lighter, fluffier mousse.
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.