CHOCOLATE MOUSSE POTS WITH RASPBERRIES
It is a simple fact I LOVE chocolate. If I were ever stranded on a desert island I, would crave ‘Mini Eggs’ specifically, they are my ultimate weakness. (Who needs flowers when there are ‘Mini Eggs’). But I could also devour Cadbury’s ‘Dairy milk’, ‘Twirl’, ‘Green and Blacks Butterscotch’, any time of day – yes even at breakfast. My adoration of this sweet, smooth, dessert item stems from being lactose intolerant in my early years. Of course, when you can’t have something you want it more … imagine the first time I tried Nutella that’s another story, I swapped the knife for spoon.
So picture my excitement when a Friday night meal, concluded with a chocolate mousse, because the norm would be my mum’s apple crumble. One helping was and is still never enough. I love it with bits in, when sloppy or overly firm. I just love it.
Over the years, I have made so many different variations of this classic dessert, chocolate, mint, caramel, and I will post these later on, but to start with here is a the classic version, with a biscuit base. I knocked these up for a friend for an NYE party but don’t wait for a special occasion, they are quite easy to create.
If you are parev, you will need to buy parev chocolate. I buy this chocolate and its great value, with a superb flavour. http://www.ocado.com/webshop/product/Menier-Dark-Chocolate/10805011. Other faves include Divine, the Fair Trade variety; you pick your favourite.
I hope you enjoy these as much as me..
- 250g graham crackers / digestive biscuits
- 100g unsalted butter or Dairy Free Butter
- 200g dark chocolate ( If dairy free use 370g of Dark chocolate)
- 170g milk chocolate
- 40g golden caster sugar
- 8 egg whites
- 160ml single cream or Alpro Soy cream
- Cocoa Powder
- 2 punnets raspberries
- 100g dark chocolate
- 1 chocolate transfer sheet
- Place the digestive biscuits in a blender and blitz until fine. Melt the butter and add into the crushed biscuits. Stir until well combined.
- Split the biscuit mixture between the 8 pots and using the back of a spoon push down to form a base.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Make sure that no water goes into the chocolate. Gently heat the cream and pour into the chocolate and stir. The chocolate should melt quickly. Remove from heat and cool.
- Separate the egg whites one by one and transfer to a large bowl or stand mixer. Make sure that there is no egg yolk in the whites otherwise they will not whisk up. Add two egg yolks into your chocolate and mix well.
- You can freeze the other eggs yolks or discard.
- Meanwhile, beat the egg whites in a clean, grease-free bowl to stiff peaks. With the beaters working, slowly trickle the sugar into the egg whites. Continue to whisk until the egg whites are smooth, glossy and have tripled in volume.
- Now add a third of the egg whites into the chocolate pots and stir in, loosening the mixture.
- Carefully add in spoonfuls the remaining mixture, folding in not mixing. Move the spoon in a figure of eight to ensure that all the white is mixed in.
- Using a large spoon fill up each pot equally with the mousse.
- Clean round the edges if need be and now sprinkle cocoa powder on top of each pot.
- Decorate with the raspberries as you wish.
- To create the chocolate shards with the transfer, pour melted chocolate carefully over your transfer sheet. Allow to cool. Peel off the chocolate and then break into uneven shards.
- Place randomly into the mousses.
- Refrigerate for four hours or overnight and take out the fridge 20 minutes before serving.