Food & Drinks

Celebrating 50 years of a Kiwi icon with this tasty recipe

It's hard to believe the cook's best friend is celebrating 50 years in Kiwi kitchens in 2017.
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We Kiwis love our traditions, bringing family and friends together with plenty of good food.

And while some things have changed since 1967, some have stayed the same – including getting together in our homes and backyards along with the familiar presence of the GLAD® brand.

It’s hard to believe the cook’s best friend is celebrating 50 years in Kiwi kitchens.

New Zealand Woman’s Weekly food editor Nici Wickes shares her favourite retro recipe to celebrate.

Nici Wickes and her mum share their dinner party chocolate mousse recipe

Sneaking into the fridge in the morning after my parents’ dinner parties to see if there was any chocolate mousse leftovers was mandatory! I just adored the creamy, cloud-like texture and deep chocolate flavour. Mum likes them as a dessert for entertaining because they can be prepared ahead of time.

Makes 4-6 individual mousse

200g quality dark (65%+) chocolate, chopped

6 tbsps caster sugar

2 tbsps water

1 egg

2 egg yolks

250mls cream, whipped

Extra whipped cream to garnish

Extra chocolate to grate as garnish

  1. Melt the chocolate carefully in a heat –proof bowl over a pot of simmering water making sure the chocolate bowl isn’t touching the boiling water. Do this until the chocolate has melted. Whisk until smooth.

  2. In an electric beater with attachment, whisk egg and yolks until thick and creamy.

  3. Whilst eggs are beating, boil the sugar and water for 5-7 minutes to create a sugar syrup.

  4. With beater running, pour syrup into eggs in a thin, steady stream and continue whisking. Scrape in warmed melted chocolate and keep whisking until cooled.

  5. Once mixture has cooled to completely cold, fold in the whipped cream using alight hand to maintain the volume.

  6. Pour into containers of your choice – little cups, glasses, ramekins or whatever looks delightful – to just below the rim. Cover with Glad Wrap and chill for 2 hours at least, or overnight.

  7. To serve, top with a little blob of whipped cream and shavings of chocolate and enjoy.

Mum’s tips:

  • Fridges are very dry environments (if you don’t believe me put a piece of bread in there unwrapped overnight) so keep the mousses covered with Glad Wrap until ready to serve.

  • Add a splash of Grand Marnier when you fold in the cream for a glamorous touch to your dinner party dessert.

  • The eggs get ‘cooked’ with the sugar syrup so it’s safe to eat.

This recipe is from New Zealand Woman’s Weekly ‘Mum’s Kitchen’

To celebrate 50 years, GLAD WRAP® limited edition retro pack is available in store for a limited time. For more, click here

GLAD celebrating 50 years of food protection you can trust.

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