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RICH & DECADENT CHOCOLATE MOUSSE WITH DOUBLE CREAM AND CHOCOLATE SOIL

RICH & DECADENT CHOCOLATE MOUSSE WITH DOUBLE CREAM AND CHOCOLATE SOIL

Ingredients

Chocolate mousse:
60g unsalted butter
6 large eggs, separated
Double cream, to serve
 
Chocolate soil:
1/2 cup golden caster sugar or Demerara sugar
1/2 cup flour
A pinch of salt
40g unsalted butter

Directions

Chocolate mousse:

Place a glass bowl over a small saucepan of simmering water ensuring the bottom of the bowl does not touch the water. Gently melt the chocolate and butter until smooth and glossy. Remove from the heat and beat in the egg yolks one at a time.

In a separate clean bowl, whip the egg whites and salt to the stiff peak stage. Stir a large spoon of egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites, taking care not to overmix it as you will lose all the air. Spoon the chocolate mousse into one large or 8 small bowls or glasses and place in the fridge for 4-5 hours or until ready to serve.

Chocolate soil:

Preheat oven to 170*C. (If your oven bakes hot reduce it to 160*C)

Simply place all the dry ingredients in a food processor and process to combine. Add the vanilla and butter and pulse until it resembles bread crumbs and clumps together slightly if squeezed between your fingertips. Spread evenly onto a baking tray lined with baking paper and bake for 15 minutes until cooked and crunchy. Remove from the oven and allow to cool completely. It will crisp up more as it cools. If you have any leftover store in an airtight container or freeze in a freezer bag. When needed, bake in the oven for a few minutes again to crisp it up again. Also delicious sprinkled over granola and yoghurt.

Serve the chocolate mousse with double cream and a generous sprinkle of chocolate soil.

Ingredients

Chocolate mousse:
60g unsalted butter
6 large eggs, separated
Double cream, to serve
 
Chocolate soil:
1/2 cup golden caster sugar or Demerara sugar
1/2 cup flour
A pinch of salt
40g unsalted butter

Directions

Chocolate mousse:

Place a glass bowl over a small saucepan of simmering water ensuring the bottom of the bowl does not touch the water. Gently melt the chocolate and butter until smooth and glossy. Remove from the heat and beat in the egg yolks one at a time.

In a separate clean bowl, whip the egg whites and salt to the stiff peak stage. Stir a large spoon of egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites, taking care not to overmix it as you will lose all the air. Spoon the chocolate mousse into one large or 8 small bowls or glasses and place in the fridge for 4-5 hours or until ready to serve.

Chocolate soil:

Preheat oven to 170*C. (If your oven bakes hot reduce it to 160*C)

Simply place all the dry ingredients in a food processor and process to combine. Add the vanilla and butter and pulse until it resembles bread crumbs and clumps together slightly if squeezed between your fingertips. Spread evenly onto a baking tray lined with baking paper and bake for 15 minutes until cooked and crunchy. Remove from the oven and allow to cool completely. It will crisp up more as it cools. If you have any leftover store in an airtight container or freeze in a freezer bag. When needed, bake in the oven for a few minutes again to crisp it up again. Also delicious sprinkled over granola and yoghurt.

Serve the chocolate mousse with double cream and a generous sprinkle of chocolate soil.

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