Chocolate mousse with cocoa nib brittle


You'll need

150 ml pouring cream 180 gm dark chocolate (70% cocoa solids), finely chopped 2 egg yolks 15 ml Frangelico ½ tsp vanilla extract 140 gm eggwhites (about 2½ eggs) 45 gm caster sugar To serve: lightly sweetened whipped cream   Cocoa nib brittle 100 gm caster sugar 70 gm liquid glucose 25 gm cocoa nibs (see note) 10 gm unsalted butter Scraped seeds of 1 vanilla bean Large pinch of bicarbonate of soda

Method

  • 01
  • Whisk cream until soft peaks form (1-2 minutes) and set aside. Melt chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth and glossy, then set aside. Whisk yolks in an electric mixer on high speed until pale (1 minute). Meanwhile, combine Frangelico, vanilla extract and 30ml boiling water in a bowl. While whisking, gradually add to yolks, then whisk until pale and fluffy (1-2 minutes). Reduce speed to low, add melted chocolate and whisk to just combine, then fold in cream. Whisk eggwhite and sugar in the clean bowl of an electric mixer until soft peaks form (1-2 minutes), fold into chocolate mixture and divide among four 350ml serving glasses. Smooth tops and refrigerate to set (3-4 hours).
  • 02
  • For cocoa nib brittle, stir sugar and 40ml water in a small saucepan over medium-high heat until sugar dissolves, stir in glucose and bring to the boil. Cook until mixture reaches 115C on a sugar thermometer, then add cocoa nibs and stir continuously until mixture reaches 155C. Remove from heat, carefully stir in butter, vanilla and ¼ tsp sea salt (be careful; hot mixture will spit). Add bicarbonate of soda, stir to incorporate, pour onto a sheet of baking paper, top with another sheet of baking paper and roll out thinly with a rolling pin. Set aside to cool completely, then break into shards. Cocoa nib brittle will keep stored in an airtight container for 5 days.
  • 03
  • Top chocolate mousse with cocoa nib brittle and whipped cream and serve.
Note Cocoa nibs are available from select health-food shops.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2006 Château Coutet Sauternes-Barsac Premier Cru, Barsac, France.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool