Heavenly white chocolate, rose and lavender mousse vs sexy chocolate chilli mousse

Happy Easter weekend everyone, and happy Passover to our Jewish readers! For those of you having guests over, here’s a delicious dessert duo that is kosher for Passover and will go down a treat (tried and tested). One is a heavenly floral chocolate white mousse with hints of rose and lavender, the other is a devilish dark chocolate chilli mousse with a kick!

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You will need

For the white chocolate, rose and lavender mousse

450g Green & Blacks white chocolate
284g salted butter
10 egg yolks
135g brown sugar
8 egg whites
1/2 teaspoons cream of tartar
1/2 teaspoon rose flavouring
1/2 teaspoon lavender flavouring

For the dark chocolate & chilli mousse

450g Green & Blacks dark chocolate
284g salted butter
10 egg yolks
135g sugar
1 teaspoon vanilla extract
8 egg whites
1/2 teaspoon cream of tartar
Chilli powder (add and taste test to preferred heat level)

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Instructions

Step one

Break up the chocolate into small chunks and cut up the butter. Put in a bain marie (or in a bowl inside a saucepan of boiling water) and stir until melted and smooth. Once it’s reached a nice, creamy consistency, take it off the heat but don’t leave it long enough to harden, just to cool slightly.

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Step two

Beat the egg yolks and half of the sugar together until the mixture is light, add in the rose and lavender extracts.

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Step three

Gently fold the chocolate into the egg yolk and sugar mixture using a rubber spatula until it looks like this:

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Step four

In a separate bowl, add the egg whites and cream of tartar together. Now it’s time to whip the egg whites until they’re frothy, then speed up (it’s best to use an electric attachment for this unless you’re Arnie) until you can make soft peaks.

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Step five

Slowly add the remaining sugar to the mixture until harder, shiny peaks form, like the beginnings of a meringue.

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Step six

Gently fold the mixture into the chocolate mix. Be careful not to stir or beat as you want to retain as much of the air and volume as possible in order to give it that mousse-y goodness. Then put it in the fridge to set. If your mousse doesn’t set properly, put it in the freezer instead and thaw before serving.

To make a chocolate chilli mousse

If you’d like to make something with more of a kick simply repeat all the steps but replacing the white chocolate with dark and replace the addition of lavender and rose with vanilla extract. Add the chilli powder to the chocolate while it’s cooking. If you’re unsure, start with a tablespoons. You can then choose between a small kick in the back of your throat to a nice, eye-watering burn!

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2 Comments on Heavenly white chocolate, rose and lavender mousse vs sexy chocolate chilli mousse

  1. Donna
    April 26, 2014 at 11:07 pm (3 years ago)

    To be honest I don’t think there would be a vs in our house. I could happily eat both! Chocolate, yummy! Amazing photos x

    Reply
    • Sara - Darling Lovely Life editor
      April 28, 2014 at 10:04 am (3 years ago)

      They go really well together as a duo – the fiery chilli doused by the heavenly white chocolate! Thank you for the lovely compliment too xxx

      Reply

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