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Chocolate port mousse
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Place the chocolate, orange juice and honey in a small saucepan over low heat. Cook, stirring, for 4 minutes or until the chocolate almost melts (don't allow the mixture to boil). Set aside for 5 minutes to cool slightly. Whisk until smooth. Stir in the egg yolks. Transfer to a large bowl. Set aside to cool completely.

    2. Step 2

      Place the port in a small heatproof dish. Sprinkle with the gelatine. Place the dish in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the dish. Use a fork to whisk the mixture until the gelatine dissolves.

    3. Step 3

      Stir the gelatine mixture into the chocolate mixture until combined. Use a large metal spoon to gently fold the cream into the chocolate mixture until just combined.

    4. Step 4

      Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the egg white into the chocolate mixture until combined.

    5. Step 5

      Divide among six 200ml-capacity serving glasses. Place in the fridge for 5 hours or until set. Top with extra cream and grated chocolate to serve.

    Make it ahead: You can make this recipe up to 1 day ahead. Store, covered, in the fridge.

  • Method
  • Notes
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