Chocolate Wattleseed Mousse With Wattleseed Cream Recipes

CHOCOLATE WATTLESEED MOUSSE WITH WATTLESEED CREAM

Steps:

• 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.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)