Food - Desserts and Pudding Recipes

Dessert and Pudding recipes for Africa

Millionaires mousse

This decadent dessert is a real treat for chocoholics.

Ingredients
Equipment
You will need 6-8 ramekins or small kilner jars.

For the base
100g/3½oz plain flour
100g/3½oz demerara sugar
100g/3½oz unsalted butter

For the mousse
350g/12oz dark chocolate
8 free-range eggs, separated
1 tbsp orange liqueur or brandy

For the caramel
100g/3½oz soft dark brown sugar
100g/3½oz unsalted butter
100ml/3½fl oz double cream
250g/9oz dark chocolate, minimum 70% cocoa

Preparation method
Preheat oven to 180C/350F/Gas 4.

For the base, rub the flour, sugar and butter together in a bowl until the mixture resembles breadcrumbs, then place onto a baking sheet and bake for 15 minutes. Remove the tray from the oven and leave to cool slightly before crumbling the mixture into a bowl.

For the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot let the base of the bowl touch the water.)

Whisk the egg yolks and orange liqueur together in bowl, then whisk in the melted chocolate.

Whisk the egg whites in a bowl until stiff peaks for when the whisk is removed and carefully fold into the chocolate mixture.

To assemble the dessert, crumble some of the biscuit base into each of the ramekins and carefully spoon the mousse mixture over. Chill in the fridge for two hours.

Meanwhile, for the caramel, place the sugar, butter and cream into a saucepan and bring to the boil. Continue to cook for 2-3 minutes, or until thickened and pale golden-brown. Remove the pan from the heat and set aside for five minutes. Carefully spoon the caramel over the mousse mixture and set aside until the caramel has set.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot let the base of the bowl touch the water.) and spoon on top of the caramel layer. Chill in the fridge until the chocolate has hardened.


Less than 30 mins preparation time
Over 2 hours cooking time
Serves 4-6

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