Olive Magazine
Chocolate Mousse Recipe with Pine Nut Brittle

Chocolate mousse with pine nut brittle

Published: June 11, 2017 at 9:30 am
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Serves 6

This chocolate mousse is from Jackson and Levine’s current cookbook and it’s unbelievably decadent. It's super creamy, fresh and so simple to make. With the addition of the crunchy pine nut brittle, this velvety chocolate mousse is the perfect end to any dinner party

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Try this chocolate mousse recipe with nut brittle, then check out our classic chocolate mousse, chocolate mousse cake, vegan chocolate mousse and more chocolate mousse recipes.

Ingredients

  • 300g dark chocolate, broken into pieces
  • 8 eggs, at room temperature
  • to serve crème fraîche, optional

BRITTLE

  • 75g caster sugar
  • 50g pine nuts, toasted
  • sea salt

Method

  • STEP 1

    To make the brittle, put the sugar and 2 tbsp of water into a pan over a medium heat and bring to a boil.

  • STEP 2

    Once the sugar has dissolved, increase the heat and cook until a caramel forms, swirling regularly.

  • STEP 3

    Stir in the nuts and pour onto a parchment-lined baking tray. Sprinkle with salt and cool for 1 hour.

  • STEP 4

    Put the chocolate into a heatproof bowl over (but not touching) a pan of simmering water and melt, stirring occasionally.

  • STEP 5

    Separate the eggs, putting 6 of the yolks into a jug and all 8 whites into a large, clean bowl.

  • STEP 6

    Add the yolks to the melted chocolate and stir until well combined.

  • STEP 7

    Whisk the egg whites to soft peaks. Using a large metal spoon, add a spoonful of the whites to the chocolate mixture and beat well.

  • STEP 8

    Continue until you see the mixture slacken, and then gently fold in the remaining egg white, trying to keep as much volume as possible.

  • STEP 9

    Divide the mousse between serving glasses and chill for at least 3 hours.

  • STEP 10

    Take the mousse out of the fridge 15 minutes early and serve with the brittle, broken into pieces, and crème fraîche.

Egg yolks freeze well – so bag up the leftovers in this recipe to use later.

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