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  2. cool christmas desserts

Top Deck Chocolate Mousse

Light as air and so delicious, this divine dessert is a chocoholic’s heaven! - by Jane Ash
  • 21 Jan 2019
Prep: 40 Minutes - Cook: 20 Minutes - Easy - Serves 6 to 8
Proudly supported by

If you love Top Deck blocks of chocolate, then you're in for a real treat with this cracker dessert!

Ingredients

200g block Top Deck chocolate, chopped

MILK CHOC MOUSSE

2 teaspoons powdered gelatine

200g block milk cooking chocolate, chopped

¾ cup creamy evaporated milk

2 egg whites, at room temperature

¼ cup caster sugar

300ml tub thickened cream, whipped

WHITE CHOC MOUSSE

2 teaspoons powdered gelatine

200g block white cooking chocolate, chopped

¾ cup creamy evaporated milk

2 egg whites, at room temperature

¼ cup caster sugar

300ml tub thickened cream, whipped

Method

  1. To make milk choc mousse, sprinkle gelatine over 2 tablespoons water in a small, heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug. 

  2. Melt chocolate with milk in a medium, heatproof bowl sitting over same pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture. 

  3. Stand mixture, at room temperature, stirring occasionally for about 20 minutes, or until lukewarm. 

  4. Beat egg whites in small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tablespoon sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream. 

  5. Spoon into a large serving bowl (12-cup capacity). Cover. Refrigerate for 1 hour, or until just set. 

  6. To make white choc mousse, repeat process for making milk choc mousse using gelatine, 2 tablespoons water, chocolate, milk, egg whites, sugar and cream.

  7. Spoon white choc mousse over milk chocolate mousse. Cover. Refrigerate for at least 6 hours, or overnight, until set. 

  8. Before serving, sprinkle Top Deck chocolate over mousse.

     

    TIP! You will need a 375ml can creamy evaporated milk for this recipe. For a richer chocolate flavour, replace milk chocolate with dark chocolate. Mousse can be made up to two days ahead.

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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