Look away now if you’re on a diet. While this mousse might contain a generous helping of roast beetroot, I can make no claims for it being at all healthy. It’s rich, indulgent and highly calorific. Which is why it tastes so darn good.
Isn’t it the most amazing colour? You can imagine the look on my girls’ faces when they first saw it. Continue reading “White chocolate, beetroot and cardamom mousse”
I love chocolate mousse. It’s probably my favourite dessert in the whole world.
I love it even more because it’s just so easy to make and so versatile. You can add fruit or alcohol or a whipped cream topping, and make it with any type of chocolate you fancy.
And this is my favourite recipe for chocolate mousse, which I’ve adapted from one I got from Riverford, my regular source of inspiration these days. As you’ll see from the photo, I last made it for our Valentine supper and I’ll be making it again at the weekend when friends come to stay.
Raspberry chocolate mousse
180g dark chocolate
2 tbsp milk
6 large eggs, whites and yolks separated
2 handfuls of raspberries (you can use fresh or frozen)
Icing sugar to serve
First of all, melt the chocolate. I tend to do this in the microwave – if it’s good enough for Nigella, then it’s good enough for me. Break the chocolate into small pieces and place in a bowl with the milk. Microwave on a low setting for a couple of minutes and then give it a stir. Put it back in again for another minute or so if it needs a little longer.
Alternatively use the ‘double boiler’ method. Put the chocolate and milk in a heatproof bowl over a pan of very gently simmering water. Make sure to choose the right sized bowl which doesn’t touch the water. Gently melt the chocolate and take care not to leave it on the heat too long.
Allow the melted chocolate to cool for a few minutes, while you whisk up the egg whites until they form soft peaks.
Beat the egg yolks and then stir these into the chocolate. Then gently fold a few spoonfuls of the egg whites into the chocolate until no traces of white remain. Continue folding in a little egg white at a time until it’s all combined into the mousse mixture.
Place a few raspberries at the bottom of four ramekins or small dishes or glasses, before spooning over the mousse. Chill for at least two hours (or overnight) and top with a couple more raspberries and a little icing sugar before serving.