Olive Magazine
Dark Chocolate Mousse Recipe with Blackberries

Dark chocolate mousse with blackberries

Published: October 12, 2018 at 4:45 pm
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  • Preparation and cooking time
    • Total time
    • + setting
  • Easy
  • Serves 4

Check out this indulgent chocolate mousse with soft blackberries and crunchy roasted hazelnuts. This easy dessert recipe comes from Edinburgh restaurant, 27 Elliot's

  • Gluten free
Nutrition:
NutrientUnit
kcal489
fat35.4g
saturates15.3g
carbs25.6g
sugars21.3g
fibre6.4g
protein13.7g
salt0.4g
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Try this dark chocolate mousse with blackberries, then check out our classic chocolate mousse, vegan chocolate mousse, avocado chocolate mousse and more chocolate mousse recipes.

*This recipe is gluten-free according to industry standards

Ingredients

  • 45g blanched hazelnuts
  • 150g 70% dark chocolate, broken into chunks
  • 30g butter
  • sea salt flakes
  • 5 eggs, separated
  • 25g caster sugar
  • 150g blackberries
  • 1 tbsp icing sugar, sifted
  • a squeeze lemon juice
  • 2 tbsp (optional) red wine

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the hazelnuts onto a baking tray and roast for 5 minutes or until fragrant. Once cool, lightly crush with a pestle and mortar.

  • STEP 2

    Put the chocolate, butter and pinch of salt in a heatproof bowl sat on top of a pan of lightly simmering water. Allow to melt, then set aside to cool slightly.

  • STEP 3

    Put the egg whites in a bowl and whisk with electric beaters until soft peaks. Add in the caster sugar a spoonful at a time, while whisking, until glossy. Put 3 of the egg yolks (you can freeze the remainder – or use them in the aïoli recipe on page 82) into a separate bowl and whisk until pale, then carefully fold in the sugary whites. Stir a few spoonfuls of the egg mixture into the cooled chocolate to incorporate, then gently fold in the remaining egg mixture (try not to knock out all the air). Spoon into 4 glasses, cover and chill for a few hours to set.

  • STEP 4

    Thirty minutes before serving, gently stir the icing sugar and lemon juice together with the blackberries (and red wine, if using).

  • STEP 5

    To serve, spoon the macerated blackberries over the mousses with the crushed hazelnuts.

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