Chocolate and cacao nib mousse
Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces. They have a deep, chocolaty flavour but are not as sweet as chocolate; the intense, bitter taste is an excellent contrast to the sweetness of this dessert. You can buy cocao nibs and puffed quinoa at health food stores. Keep some in the cupboard for when the mood for mousse strikes.
Ingredients
200ml milk
200ml pouring cream
100g castor sugar
4 egg yolks
500g dark chocolate buttons (or a block cut into small pieces)
100ml amontillado sherry
400ml semi-whipped cream
8 tbsp cacao nibs
8 tbsp puffed quinoa
Sliced strawberries or fresh raspberries to serve (optional)
Method
Place the milk and cream in a heavy-based saucepan and heat until just about to simmer. Whisk sugar and yolks together then add warm cream and pour back into the saucepan. Stir over low to medium heat until the mixture thickens slightly and coats the back of a spoon. Remove from heat, add the chocolate and sherry immediately, then stir until well combined. Before the mix cools too much, fold in the cream and pour into a plastic or glass 20x20cm dish. Cover and place in the fridge. Chill for one hour before serving.
To serve, scoop a spoonful of mousse onto a serving plate and sprinkle with a tablespoon each of cacao nibs and puffed quinoa. Serve with strawberries or raspberries to add colour and zing.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
Similar Recipes
More by Frank Camorra
Original URL: https://www.watoday.com.au/goodfood/recipes/chocolate-and-cacao-nib-mousse-20141209-3m5y7.html