CHOCOLATE MOUSSE
Category
Classical & MKD Recipes
Fat: 29.25g Protein: 3.64g CHO: 3.03g Kcal: 290 CLASSICAL 4.38:1 RATIO
Notes
Mo’s tip: Using a vegetable peeler is an attractive change from grating it.
The 3 little eggs are optional, but you will reduce the fat by almost 5g if you omit them.
Ingredients
- 25g Double cream - MORRISONS
- 3g Cocoa powder – DR OETKER
- 5g Cocoa butter
- 4g Cocoa dark supreme – LINDT 90%
- 42g Full fat soft cheese - PHILADELPHIA
- You will also need 10g ICING sweetener, I used PURESWEET, liquid sweetener to taste and a few drops of vanilla and orange extract.
Instructions
- Grate the Lindt chocolate coarsely with a vegetable peeler, set aside.
- Mix the cocoa powder with 5mls of HOT water, then add a few drops of the vanilla extract.
- Melt the cocoa butter, add liquid sweetener and a few drops of orange extract, place in 3 little egg moulds then put in the fridge.
- When the cocoa has cooled, whisk in the icing sweetener, cream and Philadelphia until light and fluffy.
- Place in a serving dish and sprinkle with the grated chocolate to form a nest, top with the 3 little eggs.
- Keep in the fridge until needed, this will keep for 3 days.
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