Parma Violet Chocolate Mousse

Name: Parma Violet Chocolate Mousse
Yield: Serves 4
Ingredients: 100 ml/3½ fl oz/scant ½ cup double/heavy cream or whipping cream; 100 ml/3½ fl oz/scant ½ cup double/heavy cream or whipping cream; 100 ml/3½ fl oz/scant ½ cup double/heavy cream or whipping cream; 1 small roll of Parma Violet sweets; 150 g/5 oz dark/bittersweet chocolate (at least 70% cocoa solids), roughly chopped; 150 g/5 oz dark/bittersweet chocolate (at least 70% cocoa solids), roughly chopped; 150 g/5 oz dark/bittersweet chocolate (at least 70% cocoa solids), roughly chopped; 90 ml/3 fl oz/6 tbsp hot water; 2 large eggs, separated; 30 g/1 oz/2 tbsp caster/superfine sugar; 30 g/1 oz/2 tbsp caster/superfine sugar; a few drops of violet extract, to taste (I use about 6–7)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

There is a lovely light texture to this velvety mousse. With its intensely floral hit of Parma Violets, it provides an unexpected flavour to liven up the tastebuds. Ideal to serve to dinner guests when entertaining.

Ingredients

150 g/5 oz dark/bittersweet chocolate (at least 70% cocoa solids), roughly chopped
90

Dinner
Vegetarian
Gluten-free

Method

Put the chocolate in a heatproof bowl, pour in the hot water and set the bowl over a pan of gently simmering water, making sure the base of the bowl is not touching the water. Leave to melt for a few minutes, stirring occasionally. Once smooth, remove the bowl from the pan and leave the chocolate to cool a little.

Meanwhile, put the egg whites in a perfectly clean bowl and whisk until s