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Name: Neilson Public Dark Chocolate Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: Ingredients; For the chocolate mousse; 170g dark chocolate; 7 egg whites; 1/4 tsp lemon juice; 40g caster sugar

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INGREDIENTS

Ingredients
For the chocolate mousse
170g dark chocolate
7 egg whites
1/4 tsp lemon juice
40g caster sugar

INSTRUCTIONS

Method

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).

2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.

3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage -s

4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.

5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.

6. Spoon the mousse mixture into four glasses. Chill in the fridge for 2-3 hours, or until set.

NOTES

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Neilson Public Dark Chocolate Mousse

Ingredients
 For the chocolate mousse
 170g dark chocolate
 7 egg whites
 1/4 tsp lemon juice
 40g caster sugar

Method
1.	Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
2.	Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3.	Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage -s
4.	When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5.	Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6.	Spoon the mousse mixture into four glasses. Chill in the fridge for 2-3 hours, or until set.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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