Chocolate Mousse

AS ILLUSTRATED ON BOX

• Measure the boiling water into a medium size mixing bowl. Sprinkle the contents of the pack over the water and beat briskly for 2 minutes.
• Refrigerate until the mixture is room temperature (± 15 minutes).
• In a smaller mixing bowl, whip the cream until its soft peak stage.
• Using the same beaters, whip the chilled chocolate mousse again until smooth.
• Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended.
• Divide the prepared mousse between 6-8 glasses or dish it in a large pudding bowl.
• Cover and refrigerate until set – at least 4 hours, or best, overnight.
• Decorate with chocolate shavings.

RECIPE IDEAS & VARIATIONS:

CHILLI CHOCOLATE MOUSSE

• Prepare the Chocolate Mousse according to the instructions above, but add 1 t (5 ml) cayenne pepper to the dry mousse mixture.
• Serve in small coffee cups.
• Dust lightly with cocoa powder.

CAKE FILLINGS

• Reduce the water to 1 cup (250 ml) to firm up the mousse.
• Use as a filling to sandwich 2-3 cake layers together.

CHOCOLATE ICE CREAM

• Prepare the mousse, as per the instructions, but use 2 cups (500 ml) of fresh cream.
• Freeze.

CHOCOLATE TART

• Line a shallow, loose-bottom tin with a biscuit crust of your choice.
• Place it in the freezer for 30 minutes to set.
• Use only 1 cup (250 ml) of water to mix the mousse.
• Fill the biscuit crust with the prepared mousse mixture, level, and refrigerate.
• Before serving, top with fresh berries. See the recipe.

CHOCOLATE MILKSHAKE

• Add 2 T (30 ml) of dry mixture to ⅔ of a glass (160 ml) of cold milk.
• Add one scoop of vanilla / chocolate ice cream.