Ginger chocolate mousse
- Prep: 2hr
- Cook: 0m
- Serves: 6
A little pot of heaven to finish a festive dinner party. This mousse is a perfect do-ahead dessert as it needs a few hours to set before serving so you can just whip it out of the fridge whenever you’re ready. If ginger isn’t your thing, try orange zest, chilli or pink peppercorns instead.
Method
- Break the chocolate into chunks and put it in a heatproof bowl set over a saucepan of simmering water. Add the butter and powdered ginger then allow everything to melt together gently.
- In a free-standing mixer, whisk the egg yolks for a couple of minutes until they are pale and thick. Turn the speed of the beater down and pour in the melted chocolate/butter mixture gradually. Add half of the chopped stem ginger and stir in.
- In a separate bowl, whisk the egg whites to stiff peaks then add the ginger syrup. Beat again for a minute or two until glossy. Fold the eggs whites into the chocolate mixture by hand. Do this gradually, folding in one egg white dollop at a time so as not to lose any air. Think calming thoughts and be gentle.
- Once everything is combined, spoon or pipe into ramekins or little glasses and chill in the fridge for a few hours to set. Top with the remaining stem ginger and serve.
Ingredients
All to be sourced organic where possible
- 200g dark chocolate (I like 65% but go for 70% if you prefer)
- 50g unsalted butter
- 4 tsp powdered ginger
- 6 eggs, separated
- 4 chunks of stem ginger, finely chopped
- 3 tbsp syrup from the stem ginger jar
Alternatives to ginger:
Zest of 2 oranges or,
1 tbsp of pink peppercorns, crushed or,
1/2 to 1 tsp chilli powder (depending on how hot you like it!)
