Chocolate & pistachio mousses

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Gordon Ramsay

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Recipe by Gordon Ramsay

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1. Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
2. Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.

Gordon's know-how

For an extra-special touch, try decorating the glasses. Spoon 2 tbsp melted dark chocolate into each glass and swirl around to coat before filling with the mousse.

427 kcalories, protein 6g, carbohydrate 37g, fat 29 g, saturated fat 14g, fibre 1g, salt 0.11 g

http://www.bbcgoodfood.com/recipes/2471/

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Ingredients

• 150g dark chocolate , at least 60% cocoa solids
• 1 quantity meringue
• 1 portion pâté à bombe
• 1 tbsp cassis or brandy
• 142ml pot double cream
• 50g shelled pistachios , toasted, then roughly chopped
• 3 tbsp grated dark chocolate , to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 25 mins

Vegetarian

Ingredients

• 150g dark chocolate , at least 60% cocoa solids
• 1 quantity meringue
• 1 portion pâté à bombe
• 1 tbsp cassis or brandy
• 142ml pot double cream
• 50g shelled pistachios , toasted, then roughly chopped
• 3 tbsp grated dark chocolate , to serve

427 kcalories, protein 6g, carbohydrate 37g, fat 29 g, saturated fat 14g, fibre 1g, salt 0.11 g

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