Herbies Spices Recipes
Chocolate Wattleseed Mousse with Lemon Myrtle Cream
Description
The flavour of wattleseed marries perfectly with chocolate, brilliantly enhanced by the flavour of lemon myrtle cream. No wonder wattleseed and lemon myrtle are Australia's favourite native herbs and spices!
Ingredients
At a glance
Baking & Sweet Things
Serves
4-6
125g dark cooking chocolate
50g unsalted butter
70mL orange juice
2 tablespoons cocoa powder
1½ teaspoons Herbie’s Spices Wattleseed Roasted and Ground
2 egg yolks
25mL Cointreau
300mL thickened cream
3 egg whites
1½ tablespoons caster sugar
1½ teaspoons Herbie’s Spices Lemon Myrtle Leaf Ground
Methods/steps
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Place chocolate, butter and juice in a bowl and microwave or stir over hot water until melted.
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Whisk in the cocoa and wattleseed, then the egg yolks and Cointreau. Set aside to cool.
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Meanwhile, beat 100mL of the cream until soft peaks form – set aside.
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Beat the egg whites in a clean, dry bowl until soft peaks form, then add the sugar and beat until smooth and glossy.
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Fold the whites into the chocolate mixture.
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Also fold in the cream, and when completely mixed, transfer to a serving bowl or individual bowls, and refrigerate.
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Add the lemon myrtle to the remaining cream, beat until thick. (A tablespoon of icing sugar will help thicken the cream.)
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Let stand for minimum of 6 hours to allow flavours to infuse.
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Serve the cream with the mousse.
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