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