Chocolate mousse with crumble topping
This chocolate mousse recipe comes from Augustine Kitchen. It's deliciously silky and rich but is really simple to make. You can make it well in advance, so it's a great one to impress with at a dinner party - guaranteed crowd-pleaser.
- 200g dark chocolatebroken into pieces
- 6 eggsseparated
- 25g golden caster sugar
- 150ml double creamsoftly whipped
- to serve (raspberries seasonal fruitorange segments or poached pear)
crumble topping
- 25g butter
- 25g plain flour
- 20g golden caster sugar
- 20g ground almonds
- 1 tsp cocoa powder
Method
step 1
To make the mousse, put the chocolate in a heatproof bowl and add 2 tbsp of water. Put the bowl over a pan of simmering water, until the chocolate melts, making sure the bottom of the bowl doesn’t touch the water.
step 2
Beat the egg whites with a pinch of salt until stiff and beat the yolks with the sugar until they’re a little paler. Once the chocolate has cooled slightly, pour over the egg yolks and mix well.
step 3
Gradually add the egg whites and fold in very gently with a large metal spoon. Divide between eight small serving dishes and leave to set overnight in the fridge.
step 4
To make the crumble topping, heat the oven to 150c/fan 130/gas 2. Rub the butter with the flour until it resembles breadcrumbs then stir in the rest of the ingredients. Spread over a baking tray and bake for 10 minutes, then leave to cool.
step 5
To serve the mousse, top with a spoon of cream and sprinkle over some of the crumble topping. Serve with seasonal fruit.
