chocolate mousse
(6 X 150mls servings)
use the dual whisk & folding tool
2
00g (7oz) dark chocolate (75% cocoa solids)
6
0mls (2 fl oz) warm water
3 large eggs (separated)
4
0g (1 ½ oz) caster sugar
1
Place the water in a large heatproof bowl sitting over a saucepan
of simmering water. Break the chocolate into small pieces and
place in the bowl with the warm water to melt slowly. Remove
f
rom the heat and stir to ensure smooth and glossy. Allow the
chocolate to cool for 2-3 minutes and then stir in the egg yolks.
Dual Whisk
2
Place the egg whites in the bowl and use the dual whisk on Auto
to whisk until soft peaks form (approx. 30 - 45 seconds). Do not
over whisk.
3 Whisk in the sugar, adding a third at a time. Whisk until the egg
white mix looks glossy.
Folding tool
4 Add the folding tool into the bowl and pour the melted chocolate
gently over the egg white mix. Use low speed (speed 1 – 2) and
fold until the chocolate is incorporated (max 60 seconds) . DO
NOT overmix, any unprocessed mix should be gently folded in
by hand.
5 Divide the mix between the serving glasses, cover with cling film
and allow to chill in the fridge for at least 2 hours.
note
This mousse recipe uses raw eggs – ensure the eggs are fresh,
in date and have been stored in the fridge. People with weak
immunity or pregnant women should not eat raw eggs.
macaroons
(approx. 20 large or 40 small)
use the dual whisk & folding tool
3 egg whites (approx. 115g/4oz)
1
20g (4 ½ oz) caster sugar
140g (5oz) ground almonds
120g (4 ½ oz)icing sugar
2
.5mls (½ tsp ) Vanilla extract
D
ual Whisk
1 Place the egg whites in the bowl and use the dual whisk on Auto
to whisk until soft peaks form (approx. 60 seconds). Do not over
w
hisk.
2
Add the caster sugar a third at a time and mix on Auto until
mixture thick and glossy (approx. 30 seconds).
Folding tool
3 Remove the whisk and add the almonds, icing sugar and vanilla
extract to the bowl. Fit the folding tool and use speed 2 to fold
the mixture (approx. 60 seconds). DO NOT overmix, any
unprocessed mix should be gently folded in by hand.
4 Line two baking trays with silicone paper and pipe out the mix.
5 Bake in a preheated oven at 140°C/275°F/Gas 1 for 20 minutes
for the small macaroons and 45 minutes for the larger size. Allow
to cool for 10 minutes before carefully removing from the silicone
paper.
Variations: Chocolate – add 30g/1oz cocoa powder to the
ground almonds.
18
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