Indulge in a much-loved classic South African dessert – with a crunchy twist! Make your own rich and delicious Chocolate Mousse with a Bakers Romany Creams® biscuits crumble to make it extra delicious!
Ingredients
§ Bakers Romany Creams® Choc Mint biscuits, 200g
§ 1 tsp instant coffee
§ 1 Tbsp boiling water
§ 2 Tbsp milk
§ 300g dark chocolate
§ 1 Tbsp instant coffee
§ 2 Tbsp boiling water
§ 3 free-range eggs, separated
§ 3 Tbsp caster sugar
§ 250 ml cream
§ Extra cream and chocolate shavings to serve (optional)
Method
1. To make the crumble base, smash the biscuits by hand in an airtight bag using a rolling pin, or pulse in a food processor to get a rough textured crumble. Mix 1tsp instant coffee with the water and dissolve. Add this to the biscuit crumbs along with the 2 tablespoons of milk and mix. Divide this amongst your serving glasses or small bowls.
2. To make the mousse, dissolve 1 Tbsp instant coffee in the hot water and heat this with the chocolate in a double boiler until melted. Allow to cool to a tepid temperature.
3. Separate the egg yolks from the whites and place the whites in a bowl. Using an electric beater, whisk these until soft peak stage. Add the caster sugar slowly and then beat until the meringue is glossy.
4. In another bowl beat the cream until soft peaks.
5. Add the eggs to the chocolate mixture and using the beater you used to whip the cream, beat until well combined.
6. By hand, gently fold the chocolate mixture through the egg whites and then the cream. Fold this through so that it’s well combined without bashing out too much air.
7. Spoon the mousse into each glass and allow to set in the fridge. When you are ready to serve, top with whipped cream and chocolate shavings.
Shop a Bakers Romany Creams® Choc Mint biscuits and other favourite South African foods at our online store.