
Chocolate & pistachio mousses
- Gordon Ramsay
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Serves 6
A challenge
Prep: 20 mins - 25 mins
No cook (if pâté à bombe prepared)
A star rating of 4 out of 5.4 ratingsRate
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This elegant chocolate dessert, from Gordon Ramsay, is heaven for chocoholics
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g dark chocolate
at least 60% cocoa solids
-
1quantity meringue
-
1portion pâté à bombe
-
1 tbsp cassis
or brandy
-
142ml pot double cream
-
50g shelled pistachio
toasted, then roughly chopped
-
3 tbsp grated dark chocolate
to serve
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Nutrition: per serving
-
kcal427
-
fat29g
-
saturates14g
-
carbs37g
-
sugars35g
-
fibre1g
-
protein6g
-
salt0.11g
low
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Method
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step 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. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
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step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, August 2005
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A star rating of 4 out of 5.4 ratings
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