The BBC Good Food logo
Chocolate & pistachio mousses

Chocolate & pistachio mousses

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

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.

Recipe from Good Food magazine, August 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content