This mousse is served with classic chocolate mousse with vanilla, crunchy nut crumb, raspberries, mint & Chantilly cream.
Ingredients
Serves 4
Mousse
- 170g dark chocolate (60%+), chopped
- 7 egg whites
- ¼ tsp lemon juice
- 40g caster sugar
- 1 tsp vanilla essence
Crunchy nut crumb
- 100g mixed nuts (hazelnuts/almonds/pecans)
- 80g caster sugar
- 1 tbsp water
Chantilly cream
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla essence
To serve
Fresh raspberries
Method
1. Melt the chocolate
- Melt over a bain-marie until smooth
- Remove from heat and let cool slightly
- Stir in vanilla essence
2. Whisk egg whites
- Whisk egg whites + lemon juice to soft peaks
- Add sugar gradually
- Whisk to firm, glossy peaks (do not overwhip)
3. Combine
- Add ⅓ egg whites to chocolate
- Mix quickly and firmly to loosen
- Fold in remaining egg whites gently
4. Set
- Spoon into glasses
- Chill for 2–3 hours until set
Crunchy Nut Crumb
- Heat sugar + water until golden caramel
- Add nuts, toss to coat
- Tip onto parchment, cool fully
- Chop into a rough crumb
