Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 200g dark chocolate (cocoa solids 50% or more), roughly chopped
- 4 eggs, separated
- 300ml Meadow Fresh Original Cream
- 2 Tbsp Chelsea Caster Sugar
- Extra whipped cream and chocolate shavings, to garnish (optional)
Additional tips
If you are concerned about using raw eggs, you can pasteurise your eggs first at home. Have a look online for resources that explain how to do this.
Chelsea Products in Recipe
Reviews
49
What did you think of this recipe?
Chrissy
Great recipe. If you find the mix seizes when you add the yolks especially if they’ve come from a cold fridge a little boiling water at a time till it relaxes and smooths out the mix. Delicious.
5
Elisabeth
This works ! Bon appetite
5
grace
once i added the yolk it was over what did i do wrong the chocolate hardened and wasnt smooth
2
[EXPUNGED]
SO YUM
5
Aimee
I used this to make a mousse cake and it was great. I sometimes find Chocolate Mousse a bit too rich but this was really nice.
5
madi
great
3
Heather
The best chocolate mouse recipe
5
Jody W
Great recipe!! The mousse came out perfect!
5
Louise
Awesome, easy recipe. My family love it and I make it all the time!! Little tip though: Add all the egg yolks to the chocolate at once and beat really quickly. The first time I added them a bit slowly, one at a time, and it seized the chocolate.
5
Jessica Smith
Stupid recipe didn't turn out was lumpy as
1
Method
Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place chocolate in the bowl and stir until melted. Remove from the heat and allow to cool slightly.
Add egg yolks and beat until thick and smooth.
In a separate large bowl, whip the cream to soft peaks. Quickly fold the chocolate mixture into it.
In another bowl, beat the egg whites until stiff but not dry. Gradually add the Chelsea Caster Sugar, beating until thick and glossy.
Fold half the egg white mixture into the chocolate mixture, then add the rest, folding gently.
Spoon into six individual dishes or glasses, or one large dish/bowl. Refrigerate until firm (ideally at least 6 hours).
Garnish with whipped cream and chocolate shavings, to serve (optional).
Additional tips
If you are concerned about using raw eggs, you can pasteurise your eggs first at home. Have a look online for resources that explain how to do this.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
49
What did you think of this recipe?
Chrissy
Great recipe. If you find the mix seizes when you add the yolks especially if they’ve come from a cold fridge a little boiling water at a time till it relaxes and smooths out the mix. Delicious.
5
Elisabeth
This works ! Bon appetite
5
grace
once i added the yolk it was over what did i do wrong the chocolate hardened and wasnt smooth
2
[EXPUNGED]
SO YUM
5
Aimee
I used this to make a mousse cake and it was great. I sometimes find Chocolate Mousse a bit too rich but this was really nice.
5
madi
great
3
Heather
The best chocolate mouse recipe
5
Jody W
Great recipe!! The mousse came out perfect!
5
Louise
Awesome, easy recipe. My family love it and I make it all the time!! Little tip though: Add all the egg yolks to the chocolate at once and beat really quickly. The first time I added them a bit slowly, one at a time, and it seized the chocolate.
5
Jessica Smith
Stupid recipe didn't turn out was lumpy as
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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