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A decadently delicious Easter treat

 

The Easter bunny may bring you plenty of festive treats, but nothing’s as sweet as a homemade Chocolate Jaffa Mousse - the perfect end to your decadent Easter meal.

 

TAFE NSW Hospitality Teacher Cameron Falzon believes Easter is the time of year when calories don’t count and luscious desserts should be aplenty.

 

“Chocolate and orange on their own are delicious, but a light and fluffy mousse incorporating the two, is simple to whip up and will showcase the talents of any budding chef,” he said.

 

 

Chocolate Jaffa Mousse

 

Ingredients:

  • 2 tablespoons Grand Marnier

  • Rind of an orange

  • 750gms chocolate (can be left over Easter eggs)

  • 50gms cocoa

  • 5 egg yolks

  • 7 egg whites

  • 270mls milk

  • 550mls single cream

  • 25gms caster sugar

 

Method:

  • In a saucepan, bring milk and cream to the boil with the orange peel

  • Whisk in cocoa and remove from heat and keep warm

  • Add chocolate and yolks, strain through a fine strainer and add Grand Marnier

  • Let the chocolate mix cool slightly

  • In a separate bowl, whisk egg whites and slowly add sugar to make a meringue

  • Fold egg whites and sugar into chocolate mix, make sure no lumps have appeared

  • Pipe warm mixture into glasses

  • Place in the fridge to set

  • Garnish with Jaffa’s or mini Easter eggs.

 

TAFE NSW has a huge range of hospitality and commercial cookery courses on offer for 2018. For information visit tafensw.edu.au or phone 131 601.