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Ottolenghi chocolate mousse

Silky, deep chocolate mousse with a glossy, spoonable finish.
Light as a cloud, rich as dessert should be, with a gentle salt lift.
Chill until set, then crown each bite with crunch and a hint of chilli.

dessert ⏱ 20 min 560 kcal / portion 28.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Ottolenghi chocolate mousse
v4 · rb0e705f985 20260727Z1751 Ottolenghi Chocolate Mousse 🎉 4 pieces egg 70 g caster sugar 200 g whipping cream salt to taste nut to taste mini egg to taste honeycomb to taste 🍳 melt dark chocolate with unsalted butter 🌀 whisk egg yolks with half the caster sugar until thick and pale 🌀 fold the yolk mixture into the chocolate base 🌀 whisk egg whites with salt and remaining caster sugar to soft-peak meringue 🌀 fold the meringue into the chocolate mixture until combined 🌀 whip whipping cream to soft peaks 🌀 fold whipped cream into the chocolate mixture until combined ⏳ ⏱ 3 h chill the mousse in the fridge to set 🌀 lightly whip unsweetened cream 🍳 toast the nuts 🔪 roughly chop the mini eggs 🔪 roughly chop the honeycomb 🍽 serve the mousse with topping cream and toasted nuts with mini eggs and honeycomb 🍽 drizzle the mousse with extra virgin olive oil and urfa chilli and add flaked sea salt 250 g dark chocolate 50 g unsalted butter chilli to taste extra virgin olive oil to taste sea salt to taste cream to taste unsweetened cream to taste dark chocolate, unsalted butter 2 pieces half · 35 g 2 pieces remaining · 35 g chilli, extra virgin olive oil, sea salt cream, unsweetened cream
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Preparation steps

  1. melt dark chocolate with unsalted butter
  2. whisk egg yolks with half the caster sugar until thick and pale
  3. fold the yolk mixture into the chocolate base
  4. whisk egg whites with salt and remaining caster sugar to soft-peak meringue
  5. fold the meringue into the chocolate mixture until combined
  6. whip whipping cream to soft peaks
  7. fold whipped cream into the chocolate mixture until combined
  8. chill the mousse in the fridge to set for 3 hours
  9. lightly whip unsweetened cream
  10. toast the nuts
  11. roughly chop the mini eggs
  12. roughly chop the honeycomb
  13. serve the mousse with topping cream and toasted nuts with mini eggs and honeycomb
  14. drizzle the mousse with extra virgin olive oil and urfa chilli and add flaked sea salt

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