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Rachel Khoos Beautiful Chocolate Mousse With Cocoa Nibs

chocolate-mouse

We don’t need an excuse to post a recipe like this one but if we did, then the fact it’s a chocolate dessert would be more than enough. Rachel has crafted a lovely dessert that is not that difficult to make but takes a little time to get done. Also, ideally it needs to chill in your fridge for about 4 hours, could you handle that? Would you want to wait?

There’s a couple of techniques you will need to master but as I said, nothing too difficult. It’s all worth it in the end because it’s a beautiful looking dessert that also tastes great.

What you will need for chocolate mousse with cocoa nibs…

For the crème pâtissière (pastry cream)

  • 3 free-range egg, yolks only

  • 50g/2oz caster sugar

  • 20g/1oz cornflour

  • 250ml/9fl oz whole milk

  • 1 heaped tbsp unsweetened cocoa powder

For the chocolate meringue

  • 3 free-range eggs, whites only

  • 50g/2oz icing sugar

  • couple drops lemon juice

  • pinch of salt

  • 150g/5½oz dark chocolate, finely chopped

  • 200ml/7fl oz whipping cream

To serve

  • 2 tbsp soft butter

  • 50g/2oz cocoa nibs

One you have your ingredients together, you can visit the official recipe page and watch Rachel Khoos putting it all together  in the video below…

 

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