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Chocolate mousse & compote
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Total Time:
15 minutes
Enhance your dish effortlessly with a high-quality premade compote.
Ingredients:
  • 150 g dark chocolate (70% cocoa solids)
  • 4 large free-range eggs
  • 50 g sugar
  • 150 ml double cream
  • 1 tablespoon cocoa powder
  • 9 tablespoons apricot or cherry compote
  • 4-5 tablespoons brandy
Instructions:
  • - Start by melting the chocolate with a tiny pinch of sea salt in a heatproof bowl set over a pan of simmering water. Stir occasionally without letting it touch the bowl. Set aside. - Separate egg yolks from whites, placing them in separate bowls. Beat sugar and egg yolks until smooth. Whisk whites with a tiny pinch of salt until soft peaks form. In another bowl, beat cream to soft peaks. - Mix cocoa into the egg yolks, then fold in whipped cream. Add melted chocolate and combine. - Gently fold in egg whites until smooth and evenly colored. - Spoon mixture into a large serving bowl or divide between glasses. Cover with clingfilm and refrigerate for 1 to 2 hours. - Just before serving, gently warm compote and brandy in a small pan and spoon over the mousse. Serve and enjoy!

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