![Dark Chocolate Mousse Recipe with Blackberries Dark Chocolate Mousse Recipe with Blackberries](https://images.immediate.co.uk/production/volatile/sites/2/2018/10/PD-ELLIOTS-18-089f072.jpg?quality=90&crop=11px,750px,3577px,1539px&resize=556,505)
Dark chocolate mousse with blackberries
- Preparation and cooking time
- Total time
- + setting
- Easy
- Serves 4
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.