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
47
What did you think of this recipe?
Sharn
What a rubbish rescipe
1
Lucy
My 10 year old child made this herself and it turned out amazing definitely using this recipe again !
5
arwen
anyone know a recipe with gelatine in itCHELSE SUGAR: Hi there, you could try this recipe:https://www.chelsea.co.nz/browse-recipes/chocolate-mousse-pots/
3
Yummy
Yummy
5
Elise
great.
5
Michele
Easy and delicious
5
lellel
This was awful :(
1
Tash
I have made this three times, twice I have doubled the recipe for occasions and it is delicious, so light and fluffy and creamy and good! I am making another batch on Saturday for a charity Christmas event!
5
Samantha
I did add the egg yolk too early but still made a wonderful tasting dessert.
3
Kimberley
Mine didn't quite behave as per the recipe. But it ended up setting well and tasted delish! Family was most impressed. Will def make again. Thank you!
5
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
47
What did you think of this recipe?
Sharn
What a rubbish rescipe
1
Lucy
My 10 year old child made this herself and it turned out amazing definitely using this recipe again !
5
arwen
anyone know a recipe with gelatine in itCHELSE SUGAR: Hi there, you could try this recipe:https://www.chelsea.co.nz/browse-recipes/chocolate-mousse-pots/
3
Yummy
Yummy
5
Elise
great.
5
Michele
Easy and delicious
5
lellel
This was awful :(
1
Tash
I have made this three times, twice I have doubled the recipe for occasions and it is delicious, so light and fluffy and creamy and good! I am making another batch on Saturday for a charity Christmas event!
5
Samantha
I did add the egg yolk too early but still made a wonderful tasting dessert.
3
Kimberley
Mine didn't quite behave as per the recipe. But it ended up setting well and tasted delish! Family was most impressed. Will def make again. Thank you!
5
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 margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- 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
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- 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
- 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
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 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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