Chocolate & rosemary mousse
We made this recipe at the Masterchef Masterclass at the BBC Good Food Show at the NEC in Birmingham recently. Mat was assisted by Edd Kimber (Bake Off winner) at the Masterclass. The recipe gives a little twist to the basic chocolate mousse with a hint of rosemary as flavouring.
I had no idea that chocolate mousse is so easy to make. This recipe is a variation on the basic chocolate mousse recipe. It has an added flavour by using rosemary to give a hint of herby perfume.
Other alternative flavours you can add to chocolate mousse :
- orange flower water
- salted caramel
- raspberry coulis
Chocolate Mousse recipe
200ml double cream
1tbsp fresh rosemary, chopped
3 eggs, separated
100g dark chocolate (72% cocoa or higher) broken into small pieces
1. Heat the cream in a pan with the rosemary over a low heat until just beginning to simmer. Do not allow to boil.
2. Remove from the heat and leave to cool. When cook, chill in the fridge for 20 mins.
3. Pass the cream through a sieve into a bowl and whisk to soft peaks.
4. In a clean bowl, whisk the egg whites to stiff peaks. (Don’t do this too early as the egg whites get runny after a while)
5. Melt the chocolate in a pan set over a pan of simmering water. Remove from the heat and leave to cool slightly. Stir in the egg yolks. (At the show, we used Miele’s amazing steam oven to melt the chocolate which worked a treat.)
6. Fold in the whipped cream, then carefully fold in the egg whites.
7. Spoon into serving dishes and chill in the fridge for at least 2 hours before serving.
Ingredients
- 200 ml double cream
- 1 tbsp fresh rosemary chopped
- 3 eggs separated
- 100 g dark chocolate 72% cocoa or higher broken into small pieces
Instructions
- Heat the cream in a pan with the rosemary over a low heat until just beginning to simmer. Do not allow to boil.
- Remove from the heat and leave to cool. When cook, chill in the fridge for 20 mins.
- Pass the cream through a sieve into a bowl and whisk to soft peaks.
- In a clean bowl, whisk the egg whites to stiff peaks. (Don’t do this too early as the egg whites get runny after a while)
- Melt the chocolate in a pan set over a pan of simmering water. Remove from the heat and leave to cool slightly. Stir in the egg yolks. (At the show, we used Miele’s amazing steam oven to melt the chocolate which worked a treat.)
- Fold in the whipped cream, then carefully fold in the egg whites.
- Spoon into serving dishes and chill in the fridge for at least 2 hours before serving.
Notes
Read about our Masterchef experience here.
