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Chocolate mousse with pink grapefruit and vanilla cream

Australian Gourmet Traveller recipe for chocolate mousse with pink grapefruit and vanilla cream.
Chocolate mousse with pink grapefruit and vanilla creamWilliam Meppem
10 - 12
25M
25M
50M

Piled high with soft peaks of cream and glistening pink grapefruit, this dessert – inspired by a Delia Smith recipe – is a real show-stopper for a dinner party. It can easily be made ahead; simply prepare all the elements and assemble just before serving.

Ingredients

Pink grapefruit garnish
Vanilla cream

Method

Main

1.Stir chocolates and 330ml warm water in a bowl over a saucepan of simmering water until melted and smooth (4-5 minutes). Cool slightly, then stir in egg yolks. Whisk eggwhites in an electric mixer until soft peaks form (1-2 minutes), then gradually add sugar until incorporated. Fold a large spoonful of eggwhite into chocolate mixture to loosen slightly, then fold in remaining eggwhite in batches. Spoon into a serving bowl (about 3 litres) or individual glasses, smooth top and refrigerate to set (at least 2 hours).
2.For pink grapefruit garnish, segment the grapefruit over a bowl to catch the juice. Drain off juice (you will need 200ml, so squeeze the extra grapefruit if necessary) and combine in a small saucepan with sugar. Add julienned rind and cook over low heat, stirring until sugar dissolves (1-2 minutes), then simmer until syrupy (12-15 minutes). Set aside to cool, then pour onto grapefruit and refrigerate until required.
3.Whisk cream, crème fraîche and vanilla seeds in a large bowl until soft peaks form (1 minute; be careful not to over-whisk). Spoon on top of mousse, top with grapefruit and syrup, and serve with remaining grapefruit to the side.

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