Chocolate Wattleseed Mousse with Wattleseed Cream
Indulge in the rich, earthy flavors of this Chocolate Wattleseed Mousse with Wattleseed Cream, a decadent dessert that brings a touch of the Australian outback to your table. Blending velvety dark chocolate with the nutty, coffee-like notes of ground wattleseed, this recipe creates a silky, airy mousse that’s the perfect balance of sweetness and depth. Topped with a luscious wattleseed-infused whipped cream, each spoonful offers layers of luxurious texture and flavor. Ready in just 30 minutes of hands-on time and perfect for entertaining, this elegant dessert is a unique and sophisticated treat sure to impress. Serve chilled in individual glasses and elevate it further with garnishes like grated chocolate or an extra sprinkle of wattleseed. A must-try recipe for chocolate lovers and food adventurers alike!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 2 tablespoons unsalted butter
- 2 teaspoons wattleseed (ground)
- 3 units large eggs, separated
- 3 tablespoons caster sugar
- 1 cup heavy cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
Instructions
1. Chop the dark chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter. Set the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir until melted and smooth, then remove from heat.
2. Add the ground wattleseed to the melted chocolate and stir to combine. Let the mixture cool slightly.
3. In a medium-sized bowl, whisk the egg yolks with 2 tablespoons of caster sugar until pale and creamy. Gradually add the melted chocolate mixture to the yolks, stirring continuously to combine.
4. In a clean mixing bowl, use an electric mixer to whip the egg whites until soft peaks form. Gradually add the remaining 1 tablespoon of caster sugar and continue to whip until stiff peaks form.
5. Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
6. Divide the mousse evenly among 6 serving glasses or bowls. Cover and refrigerate for at least 4 hours or until set.
7. To make the wattleseed cream, whip the heavy cream, icing sugar, vanilla extract, and remaining wattleseed in a mixing bowl until soft peaks form.
8. Before serving, top each mousse with a dollop of wattleseed cream and garnish as desired (e.g., grated chocolate or a sprinkle of wattleseed).
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 16.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
