An easy peasy seriously chocolate mousse…OH LA LA! Omit the brittle for a healthier option and serve with seasonal fruit. I'd be thinking Roast fig and toasted flaked almonds at this time of year.
Ingredients
Chocolate Mousse
Serves 6
170g good quality dark chocolate minimum 70% (I use Green and Blacks)
7 free range egg whites
1/4tsp lemon juice
40g caster sugar
Macadamia nut brittle
150g caster sugar
80g of macadamia nuts
a pinch of sea salt
1. Melt the chocolate in a heatproof bowl, set over a saucepan of simmering water
2. Whisk the egg whites and lemon juice in a large clean bowl until they form soft peaks, add the sugar at this stage and continue to whisk until they form stiff peaks.
3. When the chocolate has melted remove the bowl from the heat, and vigorously whisk in one third of the egg white, until thick and well combined.
4. Now gently fold through the remaining egg white, until completely incorporated, trying best not to knock out any air.
5. Place into ramekins, tea cups or whatever you have available and chill for 2 hours or until set.
6. For the nut brittle, gently toast your nuts in the oven at 170 oc for 10 mins or until golden brown. Set aside to cool. Add a pitch of sea salt and roughly chop.
7. Have a baking tray ready lined with baking parchment as you make your caramel.
8. Place your caster sugar in a pan over a low heat and let it slowly melt, don't be tempted to poke and prod it! Turn up the heat slightly and allow the sugar to turn into a golden caramel.
9 Add the chopped nuts, toss in the caramel quickly, and quickly pour out onto your baking tray and allow to set. When ready to serve chop up into chunks or blitz and place onto of your mousse. Simple!
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