Midwinter here in Australia: the nights dip to freezing point and morning frost thickly covers the ground around our home.
I seek comfort after dinner in this dark chocolate mousse. A luscious, decadent dessert made with organic 70% cocoa dark chocolate, infused with a hint of Cointreau.
For a hidden silky discovery, I dollop salted caramel into the base of the serving glass.
Hint: it’s important to be very gentle when stirring and folding this mixture.
Dark Chocolate Mousse with Salted Caramel
I seek comfort after dinner in this dark chocolate mousse. A luscious, decadent dessert made with organic 70% cocoa dark chocolate, infused with a hint of Cointreau
2
servings25
minutes5
minutes290
kcalIngredients
75 g organic 70% cocoa dark chocolate, broken into small pieces
1 1/3 tbsp water
10 g unsalted butter, chopped, room temperature
1 tsp Cointreau
2 small eggs
2 tbsp salted caramel
Directions
- Put chocolate pieces and water into a heatproof bowl over a pan of gently simmering water: do not allow base of bowl to touch water.
- Leave chocolate to melt gradually, occasionally briefly stirring gently.
- Turn off heat.
- Stir and slowly gently for 5 minutes.
- Remove bowl, stir in butter and Cointreau until well combined.
- At this stage mixture should be smooth and silky.
- Separate eggs and whisk whites until stiff peaks form.
- Beat yolks into partly cooled chocolate mixture until well incorporated: mixture should now be thickened, smooth and glossy.
- Fold in one third of egg whites to loosen mixture a little, then very gently fold in remaining egg whites until fully incorporated, but still light and aerated.
- Place 2 martini glasses on a tray lined with a towel to prevent slippage.
- Place a tbsp of salted caramel into base of each glass.
- Gently ease half mousse into each glass, use back of spoon to level tops.
- Allow to set in fridge for one hour.
To serve: place glass on a napkin lined serving plate, garnish with a berry coulis or fresh fruit if desired.
