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Chocolate mousse for lovers
- Serves
2
- Difficulty
Easy
By Eleanor Ford
Published 2024
A bounty of reputed aphrodisiacs - chocolate, cinnamon, cardamom, chilli and black pepper - all come together to bring a sultry warmth. Chocolate has a curious affinity with spice, allowing it to take more heat than you’d think.
I like my choc mousse pure and dark without cream and sugar. But then again, I use both as accompaniments in the form of softly whipped folds and crunchy pepper praline to balance the intensity. This way they offer contrast as well as harmony; after all isn’
Ingredients
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Really interesting combination of flavours and textures. On its own the mousse had definite Mexican influences; when you add the praline with its definite peppery bite and the sweet cream it becomes a whole new ball-game. I used Callebaut No 811 (54.1%) dark chocolate and had no issues with folding the whipped egg whites in. I divided the mixture into 4 serving glasses as it is so rich. Easy and pretty dish for a dinner party. Do dinner parties still exist?
Didn't go well for me. It was difficult to incorporate the egg whites into the chocolate, yolk, butter mix, it ended up too stiff and lumpy. Maybe 70% had too little fat content, another time I'd use lower % and/or more butter. Flavour was interesting and it was all eaten but servings were too large, I'd make it 3 or even 4 another time.
This recipe is stunning! The hint of the spices surprises you in every bite and is perfectly balanced and interesting. Loved it. I divided one recipe in three portions and each was quite generous.