This one is for the lovers of chocolate, sweet sweet Chocolate
I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Ingredients
Chocolate Cookie
- 80 g butter chopped
- 100 g dark chocolate roughly chopped
- 1/2 cup brown sugar
- 1 egg beaten
- 1 shot espresso coffee
- 1 teaspoon vanilla essence
- 1/2 cup plain our
- 1/2 cup self-raising our
- 1 tablespoon cup cocoa powder
Chocolate Frozen Mousse
- 150 g good-quality dark chocolate roughly chopped
- 1/2 cup 125ml extra virgin olive oil
- 4 eggs separated
- 125 g caster sugar
- 1 tbs Frangelico optional
- This will make approx 10 Scoops
Instructions
Chocolate Cookie
- Place butter and chocolate in a saucepan over low heat until melted.
- Add to a bowl and mix in sugar, eggs, espresso and vanilla. Mix well.
- Sift our and cocoa over mixture and combine.
- Allow to cool and then roll tablespoon balls from mix.
- Lay on a lined tray well spread (these thing are sticky)
- Bake in oven at 180°C for 10 to 13 minutes, keep them soft.
- Cool on rack before serving.
Chocolate Frozen Mousse
- Place the chocolate in a bowl over a pan over simmering water.
- When the chocolate has melted, slowly stir in the olive oil.
- Remove from heat.
- Mix egg yolks and half the sugar in an electric mixer and beat until pale and thick.
- Add the chocolate mixture and Frangelico (if using) and combine.
- In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, slowly add remaining sugar till soft peaks form.
- Fold egg whites into chocolate mixture.
- Place mixture in plastic container and set in Freezer.
- Serve the Berry Hotel “Chocolate Chocolatey Choc Choc Extreme” with puree and fresh strawberries
Tried this recipe?Let us know how it was!