Concoct a lavish chocolate mousse recipe with the captivating touch of Dark Muscovado sugar.
This ingredient not only adds sweetness but also brings a flavour that lifts the whole experience, making this mousse different from the rest.
Why Dark Muscovado Sugar?
Dark Muscovado sugar is the secret ingredient that brings an unparalleled richness to this chocolate mousse. Unlike ordinary granulated sugar, Dark Muscovado sugar carries the essence of molasses and boasts deep, earthy notes. This unique sugar variety infuses the mousse with a subtle smokiness and an irresistible caramel undertone.
Ingredients:
- 200g Lindt Cooking Chocolate
- 60g unsalted butter
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup Dark Muscovado sugar
- Place unsalted butter and dark chocolate in a microwave-safe bowl, breaking the chocolate into smaller pieces and melt using the bain marie method
- Let the chocolate mixture cool slightly, then incorporate egg yolks one by one. Whisk vigorously after each addition for a silky texture.
- Whip egg whites in a separate bowl until foamy. Then gradually add 1/4 cup Dark Muscovado sugar for stiff, cloud-like peaks.
- Gently fold whipped egg whites into chocolate mixture using a rubber spatula, preserving airiness. Set aside.
- Whip heavy cream until it thickens and ultimately add 2 tablespoons of vanilla extract.
- Gradually fold whipped cream into chocolate mixture, maintaining lightness while incorporating flavours.
- Scoop mousse into serving glasses, cover, and refrigerate for at least 2 hours. This will allow the texture to set.
- Consider grated chocolate, or berries as garnish.
Each spoonful promises a composition of senses, merging texture and Dark Muscovado’s allure.