Tainori Chocolate Mousse
This silky smooth Chocolate Mousse is easy to make and tastes divine with the tart berries wonderfully complementing the Taïnori chocolate.
Ingredients
- large eggs, separated · 7
- raspberries · 1 cup
- Herbies Jaggery · 3 tablespoons
- unsweetened dark chocolate, Valrhona (70% cocoa solids minimum) · 8 ounces
- blackberries · 1 cup
- whipped cream ·
Instructions
- Separate the eggy yokes and whites into individual bowls.
- Beat the yolks with the sugar (3 tbsp) until frothy and beat the whites to stiff peaks.
- Meanwhile, break up the chocolate into small pieces and melt in a heat resistant bowl over almost simmering water and stir until smooth.
- Stir in the yolk mix in a steady stream but very quickly so you don't end up with scrambled eggs.
- Then stir in a big spoonful of the stiff egg whites to loosen the mixture and fold in the rest bit by bit.
- Either chill the whole bowl for a few hours (or over night) or fill the mix into individual serving dish portions if you have enough space in your fridge.
- For the coulis, simply blitz the berries in a food processor or with a stick mixer scraping the puree through a fine sieve to get rid of the seeds You can add some icing sugar if you think it's not sweet enough.
Jenny's Tips: -
- Herbies Jaggery is a colorful, tasty and a healthy sweetener. Produced by reducing sugar cane juice, the flavor is like soft brown sugar and it contributes a unique texture to recipes.
- A coulis is a purée that is then strained, the result is a thin fruit (or vegetable) sauce. The fruit is optional as the mousse can be enjoyed alone or with whipped cream or with yoghurt for a less rich variety
- Valrhona is a French premium chocolate manufacturer based in Tain-l'Hermitage, near Lyon. Valrhona has perfected techniques for enhancing the flavor of rare Santo Domingo cocoa beans, where the sunny climate and regular rains create ideal terroir for growing cacao then perfect fermentation and drying methods give Taïnori its special character.
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