Ingredients for Chocolate Wattleseed Mousse With Wattleseed Cream
- Dark Chocolate
- Unsalted Butter
- Orange Juice
- Ground Wattleseed
- 2 tbsp unsweetened cocoa powder
- Egg Yolks
- Cointreau Liqueur
- Thickened Cream
- 4 large egg whites, at room temperature
- Caster Sugar
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How to Make Chocolate Wattleseed Mousse With Wattleseed Cream
- Melt: In a microwave-safe bowl, combine the chopped chocolate, butter, and orange juice. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Whisk in wattleseed and cocoa: Whisk in the ground wattleseed and cocoa powder until well combined.
- Add egg yolks and liqueur: Gently whisk in the egg yolks and orange liqueur (if using).
- Cool: Set the chocolate mixture aside to cool to room temperature.
- Whip cream: In a separate bowl, whip the chilled heavy cream until soft peaks form. Set aside.
- Whip egg whites: In another clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, continuing to beat until stiff, glossy peaks form.
- Fold in egg whites: Gently fold the whipped egg whites into the cooled chocolate mixture until just combined.
- Fold in cream: Carefully fold in the whipped cream until the mixture is light and airy.
- Chill mousse: Transfer the mousse to a large serving bowl or individual serving glasses. Refrigerate for at least 4 hours, or preferably overnight.
- Make the wattleseed cream: In a small bowl, whisk together the heavy cream, icing sugar, vanilla extract, and ground wattleseed until thick.
- Chill cream: Refrigerate the wattleseed cream for at least 2 hours to allow the flavors to meld. This step enhances the flavor significantly!
- Serve: Serve the chilled Chocolate Wattleseed Mousse topped with a generous dollop of the wattleseed cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
197g
Carbs
8g
