Dubai Chocolate Mousse
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
- Toast the shelled pistachio in a frying pan at low heat
- Transfer the pistachio nuts to a food-processor
- 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.
- Put the pistachio paste aside
- 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.
- Beat the egg whites until quite stiff with an hand or electric whisk
- Stir the melted chocolate into the egg yolks
- 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.
- Divide the pistachio cream between four ramekins or pretty glasses
- Spoon in the chocolate mousse on top of the layer of pistachio cream; finish with a sprinkling of crushed pistachios.
- Chill in the fridge for at least four hours.