Chocolate Mousse.
Cook time: 5 mins | Prep time: 20 mins | Serves: 6-8
Ingredients.
For the Chocolate Mousse:
100 gm 80% Koko Black dark chocolate, roughly chopped
100 gm 70% Koko Black dark chocolate, roughly chopped
200 ml thickened cream
1 teaspoon pure vanilla paste
2 large eggs, separated, room temperature
4 tablespoons (50g) caster sugar
1 teaspoon sea salt
50 ml espresso shot, hot
For the Raspberry Coulis:
2 cups raspberries, fresh or frozen
2 tablespoons raspberry jam
1 tablespoon lemon juice
To Serve:
Koko Black, grated with a microplane
Method.
1. In a heatproof bowl over a saucepan with 2 inches of water, melt chocolate over low simmering water for approximately 5 minutes. Stir until smooth. Set aside to cool.
2. In a stand mixer add cream and vanilla paste. Whisk until soft peaks form, approximately 2 minutes on medium to high speed. Transfer to a bowl
3. Add egg whites to the bowl of a stand mixer and gradually add sugar to form soft peaks. This will take 5 minutes. Set aside.
4. In a medium bowl add egg yolks, and sea salt. Gradually add espresso and whisk until light and fluffy, approximately 2 minutes. Set aside.
5. Whisk the melted chocolate into the whipped cream, add the espresso mixture and combine. Gently fold in the meringue.
6. Transfer mousse to a large serving bowl and refrigerate for 3 hours or until firm.
7. Start with the raspberry coulis. In a medium skillet pan add raspberries, jam and lemon juice. Bring to a light simmer and simmer on low for 3 minutes to soften the raspberries.
8. Take off the heat and mash the raspberries with a fork.
9. With a fine mesh strainer over a bowl push the coulis in three batches and discard seeds.
10. Serve mousse in quenelles with raspberry coulis and grated Koko Black chocolate on top.
Enjoy! Amanda x
My chocolate mousse demonstration at Steve’s Autumn Masterclass with Le Creuset and KoKo Black chocolate.