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Spiced Chocolate Mousse

Ed Thomson
Sri Lanka Sep 20

Makes 4 serves recipe is easily multiplied

When living in a hot climate the best desserts to serve with friends are chilled ones. This chocolate mousse recipe is always a crowd favourite with all the small and big kids. Anything made in advance makes it super quick and easy to pull out of the fridge and serve. 

Sri Lanka is the ‘Spice Island’ so it would be remiss of me to not add spice to the chocolate mousse. Chocolate is a wonderful pairing with so many aromatic spices, especially cinnamon. This recipe gives you some spice options to experiment with.  Filling individual cups, glasses or ramekins with the mousse makes serving a breeze.  

When it is time to serve, I finish the mousse with a dollop of whipped cream and ‘pimp’ them with something crunchy to add contrast to that velvety texture.  Toasted nuts, coconut, crushed biscuits, praline or toffee are favourites. Do not forget a little fruit to add acid to the richness as well as colour: berries, pomegranate, a little orange zest.

This is a fantastic recipe to make with kids and remember that if you want the classic flavours, this recipe holds up with a light dusting of cocoa on top. 

Ingredients 

  • 20gm Butter, unsalted, cut into cubes
  • 200gm Dark chocolate buttons
  • 3 Eggs, medium size, separated
  • 1 tablespoon Sugar, castor or fine sugar
  • 350ml Cream, whipping (250ml for the mousse & 100mll for topping)
  • ½ teaspoon cinnamon or other spice, optional
  • ½ cup toasted coconut flakes, nuts etc for topping, optional
  • ¼ cup fruit: pomegranate or berries for topping, optional

Note on spice

  • select ½ a teaspoon of the following flavours: 
  • ground cinnamon, cardamom, chilli, clove, ground or fresh ginger, orange rind, whisky.

Note on toppings – crunch & tartness 

toasted cashews, almonds, hazelnuts and other nuts, coconut flakes, praline, crushed biscuits, pomegranate, fresh strawberries, frozen raspberries, even popping candy!

  • ½ teaspoon cinnamon or other spice, optional
  • ½ cup toasted coconut flakes, nuts etc for topping, optional
  • ¼ cup fruit: pomegranate or berries for topping, optional

Note on spice

  • select ½ a teaspoon of the following flavours: 
  • ground cinnamon, cardamom, chilli, clove, ground or fresh ginger, orange rind, whisky.

Note on toppings – crunch & tartness 

toasted cashews, almonds, hazelnuts and other nuts, coconut flakes, praline, crushed biscuits, pomegranate, fresh strawberries, frozen raspberries, even popping candy!

T&T TIP: : You can make the mousse and fill your containers up to three days in advance. Just be sure to cover them individually with cling wrap or lids to ensure that other fridge flavours (eg onion) don’t transfer into that deliciously flavoured mousse.  The mousse is actually better made a day in advance for the spice flavours to develop.

Method

To begin, set up a bain-marie, this is a heatproof bowl sitting over a saucepan with 1-2 inches of boiling water.  Make sure that the bowl does not touch the water. This is a gentle way of melting the chocolate.

Turn the water down to a simmer.  Add the butter and dark chocolate to the bowl sitting over the saucepan and melt.  Do not stir too much as the chocolate can seize up. Give it a gentle fold a few times to make sure it is getting evenly melted.  Once done, cool the bowl down on the bench for a few minutes while doing the next steps.

Whisk the egg whites in a clean and dry bowl with a hand beater or mixer.  As soft clouds form add the sugar a little at a time.  Once all added, whisk the egg whites until they form firm peaks and are glossy.  Rub a little between your fingers to check that the sugar has dissolved.  

In a separate bowl, whip the cream, noting you do not need to wash the beaters if you have whipped the egg whites first. Once whipped but not too stiff, put aside 100gm of the whipped cream in the fridge for when you want to top the mousse.

Fold the egg yolks into the chocolate mixture.  Add the 250gm whipped cream and gently fold through the mix.  Finally add the egg whites spoon by spoon and carefully fold into the mix to retain the light and fluffy texture to your mousse.

Spoon into containers of your choice. When time to serve, dollop some cream on top and sprinkle with your topping choices.

Step by Step Photos

Photography: Ed Thomson

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