White Russian Mousse

  • 1 x 180g pkt good-quality white chocolate, chopped
  • 2 tbs Tia Maria liqueur
  • 2 tbs vanilla-flavoured vodka
  • 2 eggs, separated
  • 250ml (1 cup) thickened cream
  • 55g (1/4 cup) caster sugar
  1. Place the chocolate, Tia Maria and vodka in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth.

  2. Remove from heat and set aside for 5 minutes to cool. Add egg yolks and stir with a metal spoon until well combined.

  3. Use an electric beater to beat the cream in a large bowl until soft peaks form. Use a metal spoon to fold the cream into the chocolate mixture.

  4. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar and beat until it dissolves. Fold half the egg-white mixture into the chocolate mixture until just combined. Repeat with the remaining egg-white mixture.

  5. Divide the mousse among 4 serving glasses. Cover with plastic wrap and place in the fridge for 4 hours or until set.

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