Chocolate Wattleseed Mousse With Wattleseed Cream
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
Wattleseed Mousse
- 125 g dark chocolate
- 50 g unsalted butter
- 70 ml orange juice
- 2 teaspoons roasted and ground wattleseed
- 2 tablespoons cocoa powder
- 2 egg yolks
- 3 teaspoons Cointreau liqueur or 3 teaspoons orange liqueur
- 100 ml thickened cream
- 3 egg whites
- 1 1⁄2 tablespoons caster sugar
-
Wattleseed cream
- 250 ml thickened cream
- 2 teaspoons roasted and ground wattleseed
- 1 tablespoon caster sugar (superfine sugar)
directions
- Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
- Whisk in the wattleseed and cocoa powder.
- Add the 2 egg yolks and the liqueur. Set aside to cool.
- Meanwhile, in another bowl, beat the cream until soft peaks form – set aside.
- In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
- Fold the whites into the chocolate mixture.
- Next, fold in the cream to the chocolate mixture.
- Transfer to a large serving bowl or individual bowls, and refrigerate.
- For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free