Creamy Chocolate Mousse

Chocolate Mousse (also with an orange variation)

Pink and White Mousse

Mango Mousse

Creamy Chocolate Mousse

Mousse Ingredients

   250 g (8¾ oz) Neufchatel cream cheese (or similar cream cheese or thick cream)
¼ cup icing sugar
3 teaspoons Grand Marnier liqueur
1 teaspoon grated orange rind
60 g (2 oz) dark chocolate, melted

Directions
Beat cream cheese and sifting icing sugar with electric mixer until light and creamy. Beat in liqueur, 

rind and cooled chocolate. Spoon into 4 serving bowls, serve with sponge finger biscuits, if desired.

Chocolate Mousse (also with an orange variation)

Mousse Ingredients
2 tablespoons sugar 
4 eggs, separated 
1 tablespoon flour 
1/4 cup milk 
2 tablespoons butter 
grated rind and juice of 1 orange (if an orange flavour is desired)
225g/8oz dark chocolate, broken in pieces 
1/4 cup cream, whipped 
toasted flaked almonds 

Directions
In a heatproof bowl mix together sugar, egg yolks, flour and milk. Place over a saucepan of simmering

water and stir continuously until mixture thickens. Add butter a little at a time while stirring. Add orange 

rind and juice (if an orange flavour is desired) and slowly stir in chocolate. Continue stirring until chocolate 

has melted and mixture is smooth. Remove from heat and cool a little. Whisk egg whites until stiff and

fold into the chocolate mixture. Pour into dessert glasses and chill. Garnish with whipped cream and 

sprinkle with flaked almonds or garnish with orange wedge. 

Pink and White Mousse

Mousse Ingredients
1 lb/455 g mixed berries of your choice 
1 cup sugar 
1 tbsp orange-flavored liqueur 
1/4 cup water 
6 egg yolks 
7 oz/200 g white chocolate, melted 
2 tsp vanilla extract 
12/3 cup heavy thickened cream, whipped 
white chocolate curls 

Directions
Place the berries in a food processor or blender and process to make a puree. Press the puree through 

a sieve into a saucepan. Stir in 1/3 cup of the sugar and the liqueur and bring to simmering over a low 

heat. Simmer, stirring occasionally, until the mixture reduces to 1 cup. Remove the pan from the heat 

set aside. Place the water, egg yolks and the remaining sugar in a heatproof bowl set over a saucepan of 

simmering water and beat for 8 minutes or until the mixture is light and creamy. Remove the bowl from 

the pan. Add the chocolate and the vanilla extract and beat until the mixture cools. Fold the cream into 

the chocolate mixture. Divide the mixture into 2 portions. Stir the berry puree into 1 portion of mixture 

and leave 1 portion plain. Drop alternate spoonfuls of the berry and plain mixtures into serving glasses. 

Using a skewer, swirl the mixtures to give a ripple effect. Refrigerate until firm. Just prior to serving, 

decorate with the chocolate curls. 

Mango Mousse

Mousse Ingredients

500g (17½ oz) can mangoes, drained and sliced
or 4 fresh mangoes, sliced
1 tablespoon lemon juice
¾ cup sugar
1tablespoon gelatine
¼ cup boiling water
2½ cups whipped cream.

Directions

            Keep some mango slices for decoration, puree the rest. Add lemon juice and sugar. Sprinkle gelatine into the hot water, add to mango puree. Fold cream into mango puree. Spoon into small bowls, refrigerate until set.

          Decorate with mango slices.          Serves 6