MUM’S CHOCOLATE MOUSSE WITH SWEET PICKLED RASPBERRIES
Mum wouldn’t ever have put pickled raspberries with her Christmas chocolate mousse. Instead, we would eat this with fresh strawberries on the side. In New Zealand (where I’m from), it’s summertime at Christmas and strawberries are in full season. Now I live in the northern hemisphere, and I see this as a recipe for all year round by using pickled fruits instead. I find the pickled element gives this dessert more of an edge.
Preparation 20 minutes, plus overnight pickling and chilling Cooking 10 minutes Makes 4 x 150ml pots
100G RASPBERRIES OR OTHER SEASONAL BERRIES
TOASTED NUTS, TO SERVE (OPTIONAL)
FOR THE MOUSSE
300G MILK CHOCOLATE (34-37% COCOA SOLIDS) 200ML DOUBLE CREAM, PLUS (OPTIONAL) EXTRA TO SERVE 2 LARGE EGGS, SEPARATED
FOR THE QUICK SWEET PICKLE BRINE, 1:1:1 YOU WILL NEED 150ML
60ML RICE OR WHITE WINE VINEGAR
60ML WATER
60G SUGAR
ZEST AND JUICE OF ½ LEMON ½ CINNAMON STICK
1 TSP VANILLA EXTRACT 1 STAR ANISE
2 SLICES OF FRESH GINGER
1 Make up the brine and pickle the berries 4-12 hours prior to making this recipe and store in the fridge.
2 Break up the chocolate and melt in a heatproof bowl set over a pan of simmering water until smooth. Stir through a small pinch of salt and let cool to room temperature.
3 In a stand mixer with whisk attachment or with an electric hand whisk, whip the cream until it is firm, then transfer to a bowl, if necessary, and chill.
4 Whisk the egg whites to stiff peaks.
5 In a small bowl, gently beat the egg yolks and stir through the cooled melted chocolate – it will become stiff. Fold through the egg whites with a large metal spoon in 5-6 soft folds, then gently mix through the chilled whipped cream, trying not to lose too much air as you do so, otherwise the mousse becomes runny.
6 Put 4-5 pickled berries in the bottom of your chosen pots and spoon in a little brine. Divide the mousse equally among the pots, then chill for at least 3-4 hours until set.
7 Serve chilled with some extra whipped cream on top and/or some toasted nuts of your choice, if desired.
NOTE Substitute the raspberries for any pickled fruit you may have to hand: cherries, strawberries, peaches, apricots and pears all work really well.