Amarula Chocolate Mousse Recipe

  • 250ml Amarula
  • 150g caster sugar
  • 500g milk chocolate
  • 400g dark chocolate
  • 600ml cream
  • 3 gelatine leaves
  • Maraschino cherries/fresh strawberries, freshly whipped cream and fresh mint leaves, to garnish
Directions: Soak the gelatine in cold water for five minutes. Squeeze out excess water and set aside in a bowl. Combine the Amarula and caster sugar in a bowl and melt together in a double boiler until the sugar has dissolved. Add the pre-soaked gelatine and mix well. Add the chocolate and stir the mixture until fully combined and smooth. Remove from the heat and allow to cool. Whip the cream until it forms soft peaks and fold it into the chocolate mixture. Spoon or pour into 250ml glasses and allow to set in the fridge. Garnish with maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves. Makes 12 portions