Nothing makes Valentine's Day sweeter than a decadent dessert like chocolate mousse according to Cowra TAFE teacher Dianne Johnson.
With thousands of Cowra residents looking for a way to celebrate with a special loved one today for Valentine's Day Ms Johnson who is a Tourism and Hospitality teacher has revealed some insider tips to make an at-home dinner date extra romantic.
"Most chocolate mousse recipes use raw eggs which the NSW Food Authority doesn't recommend considering the risk of salmonellosis. This recipe doesn't require eggs and is completely safe," she said.
"The secret to a wickedly delicious and fluffy chocolate mousse is to whisk the cream and vanilla until soft peaks form, then slowly fold in the melted chocolate. Make sure the melted chocolate has cooled before adding to the whipped cream.
"The ingredients and method are both pretty easy and if followed correctly, you'll most certainly be winning hearts this Valentine's Day."
The recipe makes eight servings with the ingredients being 250g good quality dark chocolate, broken into pieces,1 x 600ml carton thick custard, 1 x 300ml carton thickened cream, 1 teaspoon vanilla paste, white chocolate, thickly grated to serve.
1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water).
2. Use a metal spoon to stir until chocolate melts and mixture is smooth and set aside to cool.
3. Use an electric beater to whisk the cream and vanilla in a bowl until soft peaks form.
4. Add to the chocolate mixture and gently fold until just combined.
5. Spoon evenly among 8 x 200ml capacity ramekins or small bowls.
6. Cover with plastic wrap, refrigerate for 1 hour or until set.
7. Sprinkle with grated white chocolate to serve
It's not too late to enrol in a hospitality, commercial cookery or baking course for semester one at TAFE NSW, visit tafensw.edu.au or phone 131 601.