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- Dark chocolate mousse with blackberries
Dark chocolate mousse with blackberries
- Jess Elliott Dennison
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Serves 4
Easy
Total time: 40 mins
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Check out this indulgent chocolate mousse with soft blackberries and crunchy roasted hazelnuts. This easy dessert recipe comes from Edinburgh restaurant, 27 Elliot's
Gluten free
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Try this dark chocolate mousse with blackberries, then check out our classic chocolate mousse, vegan chocolate mousse, white chocolate mousse and avocado chocolate mousse.
Ingredients
Nutrition
-
45g blanched hazelnuts
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150g 70% dark chocolate
broken into chunks
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30g butter
-
sea salt flakes
-
5 eggs
separated
-
25g caster sugar
-
150g blackberries
-
1 tbsp icing sugar
sifted
-
a squeeze lemon juice
-
2 tbsp (optional) red wine
Nutrition: per serving
- kcal489
- fat35.4g
- saturates15.3g
- carbs25.6g
- sugars21.3g
- fibre6.4g
- protein13.7g
- salt0.4g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Put the hazelnuts onto a baking tray and roast for 5 minutes or until fragrant. Once cool, lightly crush with a pestle and mortar.
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step 2
Put the chocolate, butter and pinch of salt in a heatproof bowl sat on top of a pan of lightly simmering water. Allow to melt, then set aside to cool slightly.
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step 3
Put the egg whites in a bowl and whisk with electric beaters until soft peaks. Add in the caster sugar a spoonful at a time, while whisking, until glossy. Put 3 of the egg yolks (you can freeze the remainder – or use them in the aïoli recipe on page 82) into a separate bowl and whisk until pale, then carefully fold in the sugary whites. Stir a few spoonfuls of the egg mixture into the cooled chocolate to incorporate, then gently fold in the remaining egg mixture (try not to knock out all the air). Spoon into 4 glasses, cover and chill for a few hours to set.
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step 4
Thirty minutes before serving, gently stir the icing sugar and lemon juice together with the blackberries (and red wine, if using).
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step 5
To serve, spoon the macerated blackberries over the mousses with the crushed hazelnuts.
Check out more of our best indulgent recipes here...
Authors
Jess Elliott Dennison
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