Spiked chocolate mousse with chilli white chocolate bark
( SERVES 6 )
Photo by Annabel Langbein Media
Annabel says: This chocolate mousse recipe is the best I know – it’s so rich and silky it tastes like something you might eat at a fancy restaurant. You can make the bark ahead of time and store it somewhere cool and dry.
|500 g||Dark chocolate, (at least 50 per cent cocoa solids)|
|4||Eggs, lightly whisked|
|600 ml||Cream, chilled|
|2 Tbsp||Rum, irish cream or other liqueur (optional)|
Chilli white chocolate bark
- Melt dark chocolate in a heatproof bowl over a pot of simmering water, making sure the base does not touch the water, stirring until smooth. Alternatively microwave in 20-second bursts, stirring in between, until smooth. Remove chocolate from heat and quickly stir in eggs until smooth and glossy. Stir in cinnamon. Chill until the outside of the bowl feels just slightly warm (about 10 minutes).
- Whisk a little of the cream into the cooled chocolate mixture to loosen it. Whip remaining cream to soft peaks then fold into the chocolate mixture along with the alcohol, if using. Pour into a 2 litre container or 6 medium glasses or 12 small glasses or jars. Cover and chill for at least 4 hours or up to 4 days before serving. It can also be frozen – just thaw in the fridge for at least 4 hours before serving.
- While the mousse is chilling, make the chilli white chocolate bark. Whizz orange zest, sugar and chilli to a fine crumb in a food processor. Melt the white chocolate as per instructions for dark chocolate. Spread it onto a baking paper-lined tray and sprinkle with chilli sugar. Freeze until very hard then use the end of a wooden spoon to break into shards. To serve, scatter mousse with chilli white chocolate bark.