Dubai Chocolate Mousse

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An opulent version of a classic, the sweetness of the pistachio paste complements the bitter dark chocolate.

Serves 4

  • 110g/4oz plain chocolate
  • 4 eggs, separated
  • 125g/4 1/2oz shelled pistachio nuts
  • 3 tbsp Monin vanilla syrup
  • 3 tbsp hot water
  • A touch of ground cardamom

  1. Toast the shelled pistachio in a frying pan at low heat
  2. Transfer the pistachio nuts to a food-processor
  3. When the nuts have been crushed to a fine powder, add the cardamom syrup and the water to obtain a paste.  You might have to adjust the liquid ingredients until you have obtained a paste that is soft, but not too runny, the consistency of Nutella.
  4. Put the pistachio paste aside
  5. Chop the chocolate into even sized pieces and place in a heatproof bowl set over a saucepan of simmering water.  Be careful that the bowl is not directly sitting in the water.  Allow the chocolate to melt over low-simmer.
  6. Beat the egg whites until quite stiff with an hand or electric whisk
  7. Stir the melted chocolate into the egg yolks 
  8. Fold the whites into the chocolate mixture.  To keep the mousse fluffy and airy, do this a few spoonful at the time,, delicately combining the fluffy whites into the denser chocolate mixture.
  9. Divide the pistachio cream between four ramekins or pretty glasses
  10. Spoon in the chocolate mousse on top of the layer of pistachio cream; finish with a sprinkling of crushed pistachios.
  11. Chill in the fridge for at least four hours.

 

 


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