Salted Dark Chocolate Mousse with Kahlúa Cream

An irresistibly rich and indulgent chocolate mousse with a Kahlúa-spiked cream topping. Not for the faint hearted!

Makes 3 generous mousses

Ingredients (for the mousse)

  • 160g Two Chicks egg whites
  • 160g dark chocolate
  • 1-2 tbsp maple syrup
  • 2 tbsp double cream
  • Pinch sea salt

For the Kahlua Cream

  • 100ml double cream
  • 1-2 tbsp Kahlúa liqueur
  • 1-2 tsp maple syrup
  • 1 tsp vanilla bean paste

Method

  • Melt dark chocolate over a bain-marie and set aside to cool a little.
  • Whist you wait for the chocolate to cool, whip egg whites until firm peaks are just formed (using a stand mixer or by hand)
  • Once the chocolate has cooled, carefully stir in the double cream, maple syrup and sea salt then beat in a 1/3 of the whipped egg whites.
  • Carefully fold in the rest of the egg whites, ensuring not to knock out any air, until combined.
  • Pour or pipe into serving containers and pop into the fridge for a minimum of 2 hours.
  • Before serving, make the Kahlúa cream by combining all ingredients and whipping until firm. Pour over the mousse and enjoy! 

 

    Tags: Desserts