An indulgent Chocolate Mousse recipe to create this Easter

An indulgent Chocolate Mousse recipe to create this Easter

Executive Chef Tony Hart has shared a super easy chocolate mousse recipe for you to indulge in this Easter long weekend.

Simply follow the below and you will be on your way to enjoying a little Easter Indulgence!

Dulcey Blond Chocolate Mousse

INGREDIENTS
250g Valrhona Dulcey blond chocoalte
100 ml water

METHOD
Place the water and the chocolate into the top of a double-boiler (or a bowl placed over a pot of boiling water) and melt, stirring to mix the two ingredients.
Place in a mason jar to cool and serve with lemon curd
Enjoy a little Easter indulgence

Discover how you can experience a #LittleEasterIndulgence here with us at InterContinental Adelaide. During the Easter long weekend, join us in Riverside Restaurant and indulge with our Haigh’s Easter High Tea.