Recipe

CHOCOLATE & PISTACHIO MOUSSE

Spoil yourself with Hungry Sons decadent and easy bubbly chocolate mousse...!

Yields6 Servings
 200 g Lindor Milk Chocolate
 4 Free Ranged Eggs
 80 g Caster sugar
 0.25 cup Crushed Pistachios
1

Create a double broiler on a hob by placing a bowl (preferably glass) over a pot of boiling water.

2

Break the chocolate and put it in the bowl and let it gently melt. You can use a spatula to gently stir and aid the meeting process.

3

In a separate bowl, separate the egg whites from the egg yolks.

4

Using an electric whisk, whip the egg whites while gradually adding in the sugar. The aim is to have stiff peaks where you can hold the bowl over your head without the mix falling.

5

When the chocolate has melted remove it from the pot and stir in the yolks in a folding motion quickly.

6

Once the egg whites are whipped, combine it with the chocolate and fold it together. Make sure you add the egg whites to the chocolate mix not the other way round. Do this in three batches until all the egg whites have been used up.

7

Pour and distribute the mixture into your serving glasses evenly. Top with pistachios or your favourite nut. Alternatively you can add raspberries, toasted coconut or whipped cream topping.

8

Refrigerate for six hours or preferably over night and enjoy the next day. We like to enjoy these with breadsticks.

 

One cold, random February evening, my son decided that he wanted to make the family a dessert. He rummaged through the kitchen pantry (naturally), and found some chocolate slabs, caster sugar and in the fridge some eggs (standard). He geniusly thought of a chocolate dessert called mousse and off he went!

Chocolate puddings are a class of desserts with chocolate flavours for chocoholics. At first when i popped my head into the kitchen i just simply witnessed him roaming around but then the next minute i hear my beloved electric whisk just whizzing on and poured in the egg whites suddenly, the eggs splattered everywhere . he tried again and left it running for 1 minute to man a baimarine and when he turned back it was white so he turned it over his head and it went all over his face.so he went to wash his face and the next thing I knew water was all over the bathroom.While I went to dry the bathroom my son continued to whisk eggs and let it on low speed.h was stirring the chocolate he turned bach to add in the sugar and some hot water spilt onto his hand.I herd something jumping up and down in the kitchen so I peeked and saw him with his hand over the tap I asked him what happened and he told me.Luckily his hand was better and the eggs and chocolate were done.He was very careful while moving the pot and put it on the wooden chopping board and you will never guess the chopping board burnt.I told him to go by a new chopping board and some spray cream with his money. luckily, he had enough to buy it so he went to pound land and bought a chopping board and spray cream.When he was at the front door i peeked through the hole and saw him eating the cream.so i had to lock it up in another small fridge.Finally the last stage came and there were no more accidents until...splash the mixture went every were only for 1 cup.And finally his brothers got to lick the bowl. we put the m in the fridge over nighi and the next day he finished all7.  

and popped my head back in the kitchen again, and noticed my entire kitchen had looked as if a chocolate bomb had erupted! I left him to it whilst i put the baby to sleep (tired/ exhausted/ couldn't care less/ was secretly looking forward to that dessert). Realising that I’m constantly daydreaming about my after bedtime tea and small treats to make myself feel better as a supermom  (no surprise there)  i just simply allowed him to bake away...

Ingredients

 200 g Lindor Milk Chocolate
 4 Free Ranged Eggs
 80 g Caster sugar
 0.25 cup Crushed Pistachios

Directions

1

Create a double broiler on a hob by placing a bowl (preferably glass) over a pot of boiling water.

2

Break the chocolate and put it in the bowl and let it gently melt. You can use a spatula to gently stir and aid the meeting process.

3

In a separate bowl, separate the egg whites from the egg yolks.

4

Using an electric whisk, whip the egg whites while gradually adding in the sugar. The aim is to have stiff peaks where you can hold the bowl over your head without the mix falling.

5

When the chocolate has melted remove it from the pot and stir in the yolks in a folding motion quickly.

6

Once the egg whites are whipped, combine it with the chocolate and fold it together. Make sure you add the egg whites to the chocolate mix not the other way round. Do this in three batches until all the egg whites have been used up.

7

Pour and distribute the mixture into your serving glasses evenly. Top with pistachios or your favourite nut. Alternatively you can add raspberries, toasted coconut or whipped cream topping.

8

Refrigerate for six hours or preferably over night and enjoy the next day. We like to enjoy these with breadsticks.

CHOCOLATE & PISTACHIO MOUSSE

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