- Serve-Yourself Dark Chocolate Mousse.jpg (31.37 KiB) Viewed 310 times
Takes: 40 minutes (plus chilling time)
Serves: 8 - 10
No nutritional information available.
Ingredients
- 275g dark chocolate (60 - 70% cocoa solids), broken
- 4 large eggs
- 65g caster sugar
- 350ml double cream
For the salted honeycomb pistachio crunch:
- 150g caster sugar
- 1½ tbsp runny honey
- ½ tsp bicarbonate of soda
- Pinch of fine sea salt
- 40g pistachio nuts, roughly chopped
- 30g cornflakes, lightly crushed
Method
1. Melt the chocolate in a large heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Allow to cool to room temperature.
2. Separate the eggs, placing the whites in a clean mixing bowl and adding the yolk to the bowl of chocolate. Stir to combine (the mixture will thicken considerably, but do not worry).
3. Using an electric whisk, whip the egg whites until they form soft peaks. Add the sugar and briefly whisk again. Add one-third of the whisked egg white to the chocolate mixture and stir well to loosen. Add the remaining whites and carefully fold through until no white streaks of egg remain.
4. Pour the cream into the mixing bowl you used to whisk the egg whites (no need to clean bowl first) and whip to soft peaks using the electric whisk. Fold the whipped cream into the mousse until just combined, do not overmix. Spoon the mousse into a large serving bowl and smooth the top. Chill for 3 hours or until set.
5. For the salted honeycomb crunch, line a small baking tray with baking paper. Combine the sugar, honey and 2 tbsp water in a small pan over a medium heat and stir well. Bring to a simmer, then bubble for 5 minutes, swirling the pan occasionally, until a light caramel colour. Remove from the heat and stir in the bicarbonate of soda and salt - the mixture will bubble and foam. Add the pistachios and cornflakes and mix to coat. Tip into the tray and cool, then break up into shards.
6. Remove the mousse 20 minutes before serving, then allow guests to serve their own portions into small bowls, placing the honeycomb crunch, raspberries and extra whipped cream in the middle to use as toppings.
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