Method

• 1.
  Set aside 6, 1 cup glasses or grease plain moulds with light oil. In a small saucepan, soften gelatine in water and brandy.
• 2.
  Dissolve over low heat. Melt chocolate in a bowl over just simmering water. Beat egg yolks and sugar together for 4-5 minutes. Beat in gelatine. Stir into chocolate until mixture is smooth and coats spoon. Remove and cool. Fold in cream and macadamias. Beat egg whites to soft peaks. Fold through mixture.

• 3.
  Pour into glasses or moulds. Chill until set. If using moulds, run a small sharp knife around inside to release mousse from sides. Invert onto plates and shake gently to remove from moulds.
• 4.
  Serve with berries and chocolate wedges.