Ottolenghi chocolate mousse

dessert · ⏱ 20 min · 6 portions · 28.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/732/ottolenghi-chocolate-mousse/