Rich chocolate mousse with macadamia brittle
- January 2015
- Serves 8
- Hands-on time 30 min, cooling time 4-5 hours
The classic chocolate mousse is partnered with a sweet macadamia nut brittle. You can make these up to 3 days in advance making them perfect for a dinner party.
- 27.5g (11g saturated)
- 38.1g (37.8g sugars)
Room temperature eggs will blend more easily with the chocolate mixture – cold eggs could make the chocolate seize (harden), so remove fridge-stored eggs at least 3 hours before using them.
Don’t worry if your chocolate mousse looks a little grainy after adding the egg yolks. As soon as you fold in the egg whites, the texture will become smooth.
You can make the mousse up to 3 days in advance. Keep in the fridge, well wrapped in cling film.
Rate & review