Salted Bittersweet chocolate mousse with Roasted pistachio
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Mari’s daughter Isabella’s favourite dessert. Layer it into a parfait with whipping cream and sprinkle with Maldon sea salt to take it over the top.
Ingredients
6 ounces bittersweet or semi-sweet chocolate, chopped
⅓ cup 35% cream
⅓ cup sugar
4 large eggs, separated
⅛ teaspoon salt
Roasted pistachios, to garnish
Whipped cream
1 cup cold heavy cream
1 tablespoon sifted icing sugar
½ teaspoon pure vanilla extract
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Preparation
For whipping cream, in a chilled bowl until soft peaks form. Add icing sugar and vanilla, then continue to whisk until thick, smooth, and softly holds its shape. Serve immediately or refrigerate until ready to use.
In large heat-proof bowl set over saucepan with 2 inches simmering water, melt chocolate with cream. Slowly whisk in sugar until well blended. Remove from heat and whisk in egg yolks one at a time.
In medium bowl, beat egg whites with salt until stiff peaks form. Fold a third of chocolate mixture into egg whites. Fold in remaining chocolate in 2 batches. Gently spoon mixture into 4 glasses. Garnish with pistachios.
Cover and chill for 3 hours or up to 1 day before serving. Serves 4.
