Natashas Recipe

'Bubble wrap' mousse

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'Bubble wrap' mousse
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Photography by Ben Dearnley
Ingredients (serves 8)
  * 250g white chocolate, broken into pieces
  * 3 eggs
  * 1 tsp vanilla extract
  * 1/4 cup (55g) caster sugar
  * 300ml thickened cream
  * 2 x 150g boxes Lindt Lindor White chocolate balls

Method
  1. Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.
  2. Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
  3. Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
  4. In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.

After-dinner mints

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After-dinner mints
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Photography by Rob Palmer
Whether you’re five or 55, chocolate is always high on the agenda, and with this simple recipe, it’s easy to satisfy the cravings.
Makes
25
Ingredients
  * 375g dark chocolate melts
  * 2 1/2 cups pure icing sugar
  * 1 tbsp vegetable oil
  * 2 tbsp milk
  * 1/4 tsp peppermint essence

Method
  1. Grease a 6cm-deep, 20cm square cake pan.
  2. Line base and sides with baking paper, allowing a 3cm overhang on all sides.
  3. Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
  4. Pour chocolate over base of prepared pan.... [continues]

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