Chocolate & pistachio mousses

Chocolate & pistachio mousses

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep: -
    • No cook (if pâté à bombe prepared)
  • A challenge
  • Serves 6

This elegant chocolate dessert, from Gordon Ramsay, is heaven for chocoholics

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal427
fat29g
saturates14g
carbs37g
sugars35g
fibre1g
protein6g
low insalt0.11g
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Ingredients

Method

  • 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.

  • 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.

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    Rating: 5 out of 5.2 ratings
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