Rich Chocolate Mousse With Crème Fraîche + Berries
(Serves 6-8)
300g 70% chocolate
100ml pure cream
1 tbsp unsalted butter
40ml espresso
1 tsp vanilla extract
4 egg yolks
6 egg whites
60g caster sugar
Pinch salt
Dutch process cocoa powder, for dusting
Crème fraîche, to serve
Mixed berries, to serve
Method:
In a heatproof bowl place the chocolate, cream, espresso and vanilla. Set the bowl over a saucepan of simmering water, ensuring the water does not touch the bowl, and melt, stirring occasionally.
Allow to briefly cool then whisk in the egg yolks. Set aside.
In a clean bowl of a stand mixer fitted with a whisk attachment, or in a large bowl using handheld beaters, whisk the egg whites with a pinch of salt until light and foamy. Stream in the sugar, continuing to whisk until all the sugar has been added and the egg whites are firm peaks and glossy.
Gently fold the egg whites into the chocolate mixture, being careful not to knock out the lightness from the egg whites. Spoon the mousse into 6-8 gelato cups or small bowls. Alternatively the mousse can be spooned into one large bowl for serving. Cover and refrigerate overnight.
Dust the mousse with cocoa powder and top with a dollop of crème fraîche. Serve with plenty of berries.
What else I’m cooking: Easing back into the new school year with simple salads like poached chicken and greens with a sesame dressing!
What else I’m eating: Fish and Chips down at Albert Park from Pipi’s Kiosk was a particular January highlight!
