Dark Chocolate Mousse Recipe with Blackberries

Dark chocolate mousse, macerated blackberries and roasted hazelnuts

  • serves 4
  • Easy

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

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*This recipe is gluten-free according to industry standards

Ingredients

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

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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Nutritional Information

  • Kcals 489
  • Fat 35.4g
  • Saturates 15.3g
  • Carbs 25.6g
  • Sugars 21.3g
  • Fibre 6.4g
  • Protein 13.7g
  • Salt 0.4g
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