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Caesarstones' Bitter chocolate mousse

caesarstone mousse

Caesarstones Bitter Chocolate Mousse

For the buttermilk jellies
1 cup buttermilk
1T raw honey
1 sheet gelatin

For the chocolate mousse
200g dark chocolate chopped
2T freshly brewed espresso
3 free range egg whites
50g caster sugar
100ml cream, whipped

For the buttermilk jellies
Heat the buttermilk over a medium heat with the honey while soaking the gelatin in cold water until completely soft. Add the gelatin to buttermilk and stir to dissolve before pouring into a glass dish. Set in the fridge for 4 hours. Cut horizontal lines in the set jelly before cutting vertical line to create little buttermilk squares.

For the mousse
Heat the chocolate and coffee over a double boiler until perfectly smooth. Whip the egg whites and sugar together until stiff peaks form. Add some egg whites to the chocolate and fold through to loosen the mixture, add more egg whites and continue doing this until all the whites have been added.
Add half the whipped cream and fold through before filing through the other half.

For the honeycomb
200g caster sugar
5T golden syrup
1/4 cup of water
2t baking powder

Add the caster sugar and golden syrup together in a pan over a low heat, allowing it to melt without stirring but rather swirling the pan allowing all the sugar to melt. Allow the mixture to bubble gently turning a amor colour. Add a 1/4t of the mixture to a bowl of water and a soft ball should form.
Turn off the heat and add the baking powder stirring vigorously as is puffs up. Pour the bubbling goodness onto baking paper and allow to set. Smash into pieces after firm.
Serve the chocolate mousse with pieces of the honeycomb and top with soft buttermilk jellies

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