Chocolate Quick

Blender chocolate mousse with whisky caramel popcorn

Name: Blender chocolate mousse with whisky caramel popcorn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Ingredients: 400g dark (70%) chocolate, finely chopped; 200g white chocolate, finely chopped; 200g milk chocolate, finely chopped; 4 eggwhites; 1 cup (250ml) thickened cream; 1 tsp vanilla extract; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) whisky; 2 tsp cardamom pods, bruised; 3 cups caramel popcorn

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Blender chocolate mousse with whisky caramel popcorn

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by Phoebe Wood

Apr 16, 2017

This impressive-looking dessert is a breeze to make: just whiz everything in the blender and set in the fridge.

400g dark (70%) chocolate, finely chopped
200g white chocolate, finely chopped
200g milk chocolate, finely chopped
4 eggwhites
1 cup (250ml) thickened cream
1 tsp vanilla extract

Whisky caramel popcorn

1/2 cup (110g) caster sugar
1/2 cup (125ml) whisky
2 tsp cardamom pods, bruised
3 cups caramel popcorn

Method

1.

Place chocolates and 1 cup (250ml) boiling water in a blender and whiz until melted and smooth. Add eggwhites and whiz until smooth and combined, then add cream and vanilla, and whiz to combine. Pour into a serving container and chill for 4 hours or until set.
2.

For the popcorn, place the sugar, whisky, cardamom and 1/4 cup (60ml) water in a saucepan over medium heat and bring to a simmer. Stir to dissolve sugar, then simmer for 10-12 minutes or until slightly thickened. Set aside to cool completely, then add popcorn and toss to coat.
3.

Scoop mousse into serving glasses if desired. Top with caramel popcorn and serve.