Chef Sabrina Ghayour’s classic dessert with an exciting little twist of spice – from her recipe book, Bazaar – is the perfect festive party pud
A well-made chocolate mousse has to be one of my favourite sweet treats. I love spiking chocolate with coffee – it’s a wonderful flavour combination, and a little spice really does take these mousse to the next level. Serve them with thin, crisp wafers or coffee biscuits. The individual servings can be made a day or two in advance, so this really is the ideal dessert for entertaining.
IMAGE: KRIS KIRKHAM
Spiced Chocolate, Black Pepper and Coffee Mousse
- 150 g dark chocolate (70 per cent cocoa solids) broken into small chunks
- 30 g unsalted butter
- 2 heaped teaspoons best-quality instant coffee or espresso granules
- 1 scant teaspoon ground cinnamon seeds from 2 fat green cardamom pods finely ground using a pestle and mortar
- 2 tablespoons boiling water
- 3 eggs separated
- 50 g golden caster sugar
- 1 heaped teaspoon vanilla bean paste
- 125 ml double cream
- freshly ground black pepper
- Melt 100g of the chocolate in a small saucepan set over a low heat. Remove the pan from heat and stir in the butter gently until the mixture has completely melted and is smooth. Set aside to cool.
- Combine the coffee, cinnamon and ground cardamom seeds in a bowl or small jug with the boiling water and stir until the coffee granules dissolve. Leave to cool.
- Put the egg yolks and half the sugar into a large bowl and whisk together using an electric hand whisk until the mixture is pale. Add the cooled chocolate mixture, the cooled coffee and spice mixture, the vanilla bean paste and a generous grinding of black pepper. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Set aside.
- In another bowl, whisk the cream together with the remaining sugar until stiff peaks form, but be careful not to overbeat the mixture or it will become too thick. (To rescue overbeaten cream, add a little bit more cream and gently fold it in.)
- Gently fold the egg whites into the chocolate mixture a heaped spoonful at a time, always folding rather than stirring, to keep the mousse light. Next, fold in the whipped cream gradually in the same way.
- Divide the mixture between 4 glasses or cups or 6 espresso cups and chill in the refrigerator for a minimum of 3 hours. Just before serving, chop the remaining chocolate and sprinkle on top for decoration.
Recipe taken from Bazaar by Sabrina Ghayour is published by Mitchell Beazley, £26 (www.octopusbooks.co.uk). Photography by Kris Kirkham
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