Simple chocolate mousse and pink grapefruit
- 180g dark chocolate buttons, melted
- 100g butter, melted
- 1 tbsp Grand Marnier or any other spirit or liqueur
- 140g caster sugar
- 3 large eggs
- 30g cocoa powder
- 250ml pouring cream, whipped to firm peaks
- 2 pink grapefruit, segmented
A quick and easy dessert that will impress.
Method
New season fruits are a bit slow to arrive but Australian citrus is still excellent.
Line a 12cm x 25cm loaf tin with plastic wrap, leaving 4cm overhang. Combine chocolate, butter and liqueur and allow to cool. Whisk sugar and eggs in a mixer until pale and light, fold through cocoa. Add chocolate and combine gently with a whisk. Fold through cream and pour into tin. Tap to remove any trapped air bubbles and fold over hanging plastic wrap to cover and refrigerate overnight or until set.
Turn set mousse out onto a board and peel off plastic wrap. Cut into 2cm thick slices with a hot knife. Place a slice on each plate and garnish with grapefruit segments.
Serves 6
