Something for the weekend?

0
16

The June Bank Holiday is just around the corner, which means a weekend of indulgence. Why not treat yourself to the perfect weekend treat by whipping up Siúcra x Catherine Fulvio’s Mousse au Deux Chocolat.

These sweet little pots may well be the ultimate chocolate fix. Rich and creamy, yet light and fluffy, one pot so is satisfying it will leave you wanting more!

Mousse au Deux Chocolat (Makes 8 small glasses depending on the size of the glasses)

For the dark chocolate mousse

  • 180g dark chocolate drops
  • 3 egg yolks
  • 60g Siúcra Rich Brown Sugar
  • 4 tbsp espresso
  • 3 tbsp whiskey
  • 200ml cream
  • 2 egg whites, beaten stiffly

For the white chocolate mousse

  • 180g white chocolate, broken
  • 1 vanilla pod
  • 2 eggs yolk and whites separated, and whites whisked until stiff
  • 50g Siúcra Caster Sugar
  • 180ml cream
  • 1 tbsp very finely chopped crystallised ginger
  • 100g raspberries, to decorate
  • Edible flowers or sprigs of thyme, to decorate (optional)
  • Chocolate swirls (optional)

Method:

To prepare the dark chocolate mousse

  • Place the chocolate in a bowl over a saucepan of simmering water (bain marie) and melt over a low heat.
  • Remove the bowl and leave to cool slightly.
  • In a separate bowl, whisk the yolks and Siúcra Rich Brown Sugar until thick and pale, add the espresso and whiskey.
  • Combine the yolk mixture into the melted dark chocolate.
  • Fold in the cream and stiffly beaten egg whites.
  • Pour into a large jar and pour the dark chocolate half way up the glasses and leave to set in the fridge for at 40 minutes. Before making the white chocolate mousse check that the dark has set.

To prepare the white chocolate mousse

  • Melt the white chocolate with the vanilla pod in a bowl over a saucepan of simmer water (bain marie). The heat must be low. Remove the bowl and leave to cool slightly. Remove the vanilla pod.
  • In a separate bowl, whisk the 2 yolks and Siúcra Caster Sugar until thick and pale.
  • Combine the yolk mixture into the white chocolate.
  • Fold in the cream and stiffly beaten egg whites.
  • Pour into a jug and pour over into the set dark chocolate mousse. Place in the fridge for at least 30 to 40 minutes.

When ready to serve, decorate with raspberries, edible flowers or sprigs of thyme, if you are using them and chocolate swirls.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.