Chocolate Wattleseed Mousse With Wattleseed Cream

Name: Chocolate Wattleseed Mousse With Wattleseed Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 125 g dark chocolate; 50 g unsalted butter; 70 ml orange juice; 2 teaspoons roasted and ground wattleseed; 2 tablespoons cocoa powder; 2 egg yolks; 3 teaspoons Cointreau liqueur or 3 teaspoons orange liqueur; 100 ml thickened cream; 3 egg whites; 1 1/2 tablespoons caster sugar; 250 ml thickened cream; 2 teaspoons roasted and ground wattleseed; 1 tablespoon caster sugar (superfine sugar)

(1)

Recipe by Jubes

wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time

READY IN: 40mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

Wattleseed Mousse
125

g dark chocolate
50

g unsalted butter
70

ml orange juice
2

teaspoons roasted and ground wattleseed
2

tablespoons cocoa powder
2

egg yolks
3

teaspoons Cointreau liqueur or 3 teaspoons orange liqueur
100

ml thickened cream
3

egg whites
1 ¹⁄₂

tablespoons caster sugar
Wattleseed cream
250

ml thickened cream
2

teaspoons roasted and ground wattleseed
1

tablespoon caster sugar (superfine sugar)

DIRECTIONS

Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
Whisk in the wattleseed and cocoa powder.
Add the 2 egg yolks and the liqueur. Set aside to cool.
Meanwhile, in another bowl, beat the cream until soft peaks form – set aside.
In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
Fold the whites into the chocolate mixture.
Next, fold in the cream to the chocolate mixture.
Transfer to a large serving bowl or individual bowls, and refrigerate.
For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.

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