17
Chocolate Mousse
Makes 6 serves
300g dark chocolate melts
3 x 59g free range eggs
¼ cup caster sugar
1 tsp vanilla bean paste
1 tbsp cocoa powder
300ml pure cream
1.
Place the chocolate melts into a
heat proof glass bowl and microwave
for 1 minute on high. Remove from
the microwave and stir. Place back
into the microwave for a further 30
seconds and then stir and allow to
stand. If not completely melted, melt
for a further 30 seconds.
2.
Place the eggs and sugar into the
large mixing bowl, with the beaters
attached and beat for 3 minutes on
speed setting 10.
3.
Fold in chocolate and cocoa powder
on speed setting 1 until just combined.
4.
In the small mixing bowl, add the
cream, with the beaters attached
and whisk until stiff peaks form,
approximately 1 minute 20 seconds
on speed setting 10.
5.
Using a large metal spoon, fold the
cream through the chocolate mixture
and then scoop into 6 glasses and
chill in the refrigerator for 2 hours.
Scones
Makes 12 scones
3 ½ cups self-raising flour, sifted
300ml pure cream
375ml lemonade
1 tbsp milk
1.
Preheat a fan forced oven to 180ºC
and line a baking tray with canola oil
spray and baking paper.
2.
Place the flour, cream and lemonade
into the large mixer bowl with the
beaters attached and mix on speed
setting 1 until just combined.
3.
Turn out onto a lightly floured surface
and divide into 12 dough balls.
4.
Place the dough balls evenly on the
prepared tray and brush the dough
balls with milk and bake for
12 minutes.
5.
Serve with lemon curd or jam
and cream.
