Chocolate & pistachio mousses
- Preparation and cooking time
- Prep: -
- No cook (if pâté à bombe prepared)
- A challenge
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 150g dark chocolateat least 60% cocoa solids
- 1quantity meringue
- 1portion pâté à bombe
- 1 tbsp cassisor brandy
- 142ml pot double cream
- 50g shelled pistachiotoasted, then roughly chopped
- 3 tbsp grated dark chocolateto serve
Nutrition: per serving
- kcal427
- fat29g
- saturates14g
- carbs37g
- sugars35g
- fibre1g
- protein6g
- salt0.11glow
Method
step 1
Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
step 2
Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.
