Chocolate Wattleseed Mousse With Wattleseed Cream

• Wattleseed Mousse
• 125 g dark chocolate
• 50 g unsalted butter
• 70 ml orange juice
• 2 teaspoons roasted and ground wattleseed
• 2 tablespoons cocoa powder
• 2 egg yolks
• 3 teaspoons Cointreau liqueur or 3 teaspoons orange liqueur
• 100 ml thickened cream
• 3 egg whites
• 1 1/2 tablespoons caster sugar
• Wattleseed cream
• 250 ml thickened cream
• 2 teaspoons roasted and ground wattleseed
• 1 tablespoon caster sugar (superfine sugar)

1. Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
2. Whisk in the wattleseed and cocoa powder.
3. Add the 2 egg yolks and the liqueur. Set aside to cool.
4. Meanwhile, in another bowl, beat the cream until soft peaks form - set aside.
5. In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
6. Fold the whites into the chocolate mixture.
7. Next, fold in the cream to the chocolate mixture.
8. Transfer to a large serving bowl or individual bowls, and refrigerate.
9. For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.

mousse, chocolate, butter, orange juice, ground wattleseed, cocoa powder, egg yolks, orange liqueur, cream, egg whites, caster sugar, cream, cream, ground wattleseed, caster sugar

Taken from www.food.com/recipe/chocolate-wattleseed-mousse-with-wattleseed-cream-406651 (may not work)