Rich chocolate mousse with macadamia brittle
- January 2015
- Serves 8
- Hands-on time 30 min, cooling time 4-5 hours
The classic chocolate mousse is partnered with a sweet macadamia nut brittle. You can make these up to 3 days in advance making them perfect for a dinner party.
- 27.5g (11g saturated)
- 38.1g (37.8g sugars)
- 250g dark chocolate (minimum 70 per cent cocoa solids), roughly chopped
- 50g unsalted butter
- 6 large free-range eggs, separated, at room temperature (see know-how)
For the brittle
- 80g macadamia nuts
- 150g caster sugar
- Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Once melted, stir to combine, then remove from the heat and leave to cool for 30 minutes.
- Meanwhile make the brittle. Line a baking sheet with baking paper. Heat a large frying pan and add the macadamia nuts. Toast them until lightly golden and fragrant, then remove from the pan. Allow to cool slightly, then roughly chop. Spread evenly over the baking sheet.
- Put the caster sugar in the same pan, set over a low heat. Let it slowly melt (don’t stir until the sugar has dissolved), then turn up the heat and wait for the melted sugar to turn into a deep golden caramel. The moment it does, pour it over the chopped macadamias to coat them evenly.
- When the chocolate has cooled for 30 minutes, beat in the egg yolks, a little at a time, using a wooden spoon. Whisk the egg whites and a pinch of salt with an electric mixer or balloon whisk (make sure the bowl is clean) until they form stiff peaks when you remove the beaters/whisk. Fold 2 large spoonfuls of the egg whites into the chocolate mix to loosen, then gently fold in the remaining egg whites with a metal spoon or clean balloon whisk, taking care not to knock out too much air.
- Divide the mixture among 8 small ramekins or spoon into a 1.5 litre bowl. Cover with cling film and chill in the fridge for about 4 hours.
- When the macadamia brittle has set, bash with a rolling pin to create shards of caramel, then serve with the chocolate mousse.
Room temperature eggs will blend more easily with the chocolate mixture – cold eggs could make the chocolate seize (harden), so remove fridge-stored eggs at least 3 hours before using them.
Don’t worry if your chocolate mousse looks a little grainy after adding the egg yolks. As soon as you fold in the egg whites, the texture will become smooth.
You can make the mousse up to 3 days in advance. Keep in the fridge, well wrapped in cling film.
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