| SALTED DARK CHOCOLATE MOUSSE WITH KAHLÚA CREAM:
Hey foodies! I’ve got a little sweet treat for you tonight; a gorgeously rich and indulgent chocolate mousse with a kahlúa-spiked cream topping. It’s seriously good and perfect for entertaining. I used twochicksproducts for this recipe (AKA the UK’s best selling free range liquid egg white brand) because they are pasteurised AND super convenient (no separating eggs – each carton contains 15 free range egg whites – and no wastage!) which was ideal for making this quick dessert. Fancy trying it? Recipe below: ——
(Makes 3 generous mousses)
For the mousse:
160g Two Chicks egg whites
160g dark chocolate
1-2 tbsp maple syrup (I only used 1tbsp because I love rich, dark chocolate!)
2 tbsp double cream
Pinch sea salt
•For the kahlúa cream:
100ml double cream
1-2 tbsp kahlúa liqueur
1-2 tsp maple syrup
1 tsp vanilla bean paste
1 – melt dark chocolate over a bain-marie and set aside to cool a little.
2 – whist you wait for the chocolate to cool, whip egg whites until firm peaks are just formed (use a stand mixer or your muscles).
3 – 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.
4 – 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.
5 – before serving, make the kahlúa cream by combining all ingredients and whipping until firm. Pipe over the mousse and enjoy!
Don’t forget, Two Chicks free range egg whites are readily available from Sainsbury’s, Tesco, Morrisons, Waitrose, Whole Foods Market, Booths and online at Ocado and Amazon.