Ceremonial Cacao Chocolate Mousse with Honeycomb
Ceremonial Cacao Chocolate Mousse with Honeycomb
This rich chocolate mousse is the star of any celebration — delicious on its own or dressed up with your favourite garnishes.
Servings
8
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 75g ceremonial cacao, chopped or shaved
- 100g good-quality dark chocolate (at least 70% cocoa solids)
- 1 cup cream, for whipping
- 4 organic eggs, separated
- 50g coconut sugar or rapadura
- Pinch sea salt
- 2 tbsp honey and/or honeycomb, bee pollen, rose petals (optional garnishes)
Method
- Place 50g of the ceremonial cacao (retaining some for shaving or dusting over the finished mousse) and the dark chocolate in a heatproof bowl. Set it over a pan of simmering water (bain-marie) and melt gently, stirring until smooth. Remove from the heat and cool slightly.
- Whip the cream to soft peaks. Refrigerate until ready to use.
- Separate egg whites and yolks. Whisk the egg yolks with half the sugar until pale and creamy and the sugar has fully dissolved.
- Stir the melted chocolate and cacao mixture into the egg yolk mixture.
- Add a pinch of salt to the egg whites and whisk until they form soft peaks. Gradually add the remaining sugar and continue to whisk until stiff, glossy peaks form.
- Gently fold a third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites, followed by whipped cream, being careful not to knock out air.
- Spoon the mousse into individual cups or a serving dish. Refrigerate at least 3-4 hrs until set.
- To serve, garnish with a shaving or dusting of the remaining ceremonial cacao and a drizzle of honey. Add a small segment of honeycomb if you have it.
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