Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Karen and Ros - Chocolate Mousse

with Coffee Crumble and Vanilla Ice Cream

Prep time: 30 mins (+ 4 hours freezing)    Cook time: 20 mins    Serves: 8


Sliced strawberries and edible flowers, to serveVanilla Ice Cream

225ml milk

150ml cream

2 vanilla beans, split, seeds scraped

5 egg yolks

60g caster sugarChocolate Mousse

300g dark chocolate, chopped

150g unsalted butter

2½ tbs coffee-flavoured liqueur

6 eggs, separated

40g caster sugar

250ml cream, whipped to soft peaksCoffee Crumble

50g golden caster sugar

50g almond meal

30g plain flour

20g cocoa powder

10g freshly ground coffee

1 pinch salt

40g unsalted butter


  1. To make ice-cream, place milk, cream and vanilla bean and seeds in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine.
  2. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  3. Meanwhile, to make mousse, fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate, butter and liqueur in a small heatproof bowl, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Remove from heat and set aside for 10 minutes to cool. Whisk in egg yolks.
  4. Using an electric mixer, whisk egg whites and sugar until soft peaks form. Fold into chocolate mixture in two batches. Fold in cream. Pour into a shallow container and refrigerate for 2 hours or until set.
  5. To make coffee crumble, preheat oven to 170C and line an oven tray with baking paper. Place all dry ingredients in a food processor and pulse to combine. Add butter and pulse until crumbs form.
  6. Pour mixture onto prepared tray in a thin layer. Bake for 15 minutes or until crisp and golden. Cool completely.
  7. Place mounds of crumble on each serving plate and top with a quenelle of ice-cream. Add a scoop of mousse. Decorate with strawberries and edible flowers to serve.