by InSeason Team
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5 October 2023
Middle Eastern Chocolate Mousse
Ingredients
Dark chocolate, chopped 300g
Extra-large eggs8
Caster sugar ½ cup (110g)
Liqueur of choice (Amaretto, Marsala)
Good-quality Dutch cocoa powder, sifted, plus extra for dusting 2 tablespoons
Bulla Thickened Cream 300ml
Pomegranates seeds2
Pine nuts, toasted80g
Sugar syrup 100ml
Pomegranate molasses 100ml
Fresh mint leaves, thinly sliced
Methods
Step 01
Heat chocolate in a microwave-safe bowl on medium power in 20-30 second increments, stirring between each, until melted and smooth; do not overheat.
Step 02
Separate eggs. Beat yolks and sugar until sugar has dissolved. Add 75ml (3 shots) of liqueur of choice and sifted cocoa powder to yolks and mix well. Whisk whites with a pinch of salt until they form soft peaks.
Step 03
Whip cream until just whipped and slightly thick.
Step 04
Fold cream through yolk mixture, followed by melted chocolate until well combined. Finally fold in egg whites, until the mix is smooth and evenly coloured. Spoon mousse into serving bowls, cover and refrigerate for 1-2 hours or until set.
Serving Suggestion
When ready to serve, toss pomegranate syrup ingredients together in a bowl. Serve individual servings of mousse with a drizzle of pomegranate syrup.
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