Recipes for the Busy Family: Chocolate Mousse

Ingredients (serves 4)

Place chocolate into a heat-proof bowl. Melt, uncovered, on MEDIUM (50%) power, for 2 to 3 minutes, stirring every minute, or until smooth. Stir in yolks, 1 at a time.
Combine gelatine and water. Stir with a fork until dissolved. Cool. Stir gelatine mixture into chocolate mixture. Mix well.
Fold Dairy Whip Lite Cream into chocolate mixture. Using an electric mixer, beat eggwhites to soft peaks. Fold into chocolate mixture. Spoon into 4 x 1/2-cup capacity glasses.
Cover. Refrigerate for 1 to 2 hours, or until firm.
To serve, top with extra Dairy Whip Lite Cream. Sprinkle with chocolate. Serve.

Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.
Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.
Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.
Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse. Top with a cherry.

Note: You can make this recipe to the end of step 5 up to 6 hours before serving. Place in the fridge. Continue from step 6 up to 3 hours before serving. Microwave tip: Place chocolate, butter and Tia Maria in a heatproof, microwave safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute with a metal spoon, for 2-3 minutes or until mixture is smooth.

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate. For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts. Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

Place chocolate and butter in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool.
Meanwhile, using an electric mixer, beat 1 cup cream until soft peaks form.
Add egg yolks to chocolate mixture. Stir until combined. Stir in half the whipped cream until combined. Fold in remaining whipped cream. Wash and dry beaters and bowl.
Using electric mixer, beat eggwhites until stiff peaks form. Fold half eggwhite into chocolate mixture until combined. Fold in remaining eggwhite. Spoon mixture into 6, 1/2 cup-capacity glasses. Refrigerate for 3 to 4 hours or until set.
Meanwhile, using electric mixer, beat 1 teaspoon sugar and remaining cream until soft peaks form. Transfer to a small bowl. Cover and refrigerate. Combine strawberries, liqueur and remaining sugar in a bowl. Set aside for 1 hour to macerate.
Top mousse with chantilly cream and strawberry mixture. Serve sprinkled with grated chocolate