Dark Chocolate and Coffee Vino Cotto Mousse

INGREDIENTS

  • 200g Bittersweet Dark Chocolate 70% cocoa
  • 1 1/2 cups Thickened Cream
  • 1/4 cup Caster sugar
  • 1 punnet Fresh raspberries
  • 1 punnet Fresh raspberries
Print Recipe

Half fill a medium sized pot with water and place over medium-high heat.

Place the chocolate and ½ cup of thickened cream into a heat proof bowl, then place over the water bath and allow to melt completely – this will take approximately 5 minutes. Remove from the heat and stir to a smooth consistency. Set aside.

Place the egg yolks, sugar, and Verjuice into a large stainless steel bowl, then place over the pot of water. Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.

Remove from the heat, then stir through the chocolate mixture and Coffee Vino Cotto. Set aside to cool for 15 minutes.

Meanwhile, whisk the remaining cream to firm peaks.

Once the chocolate mixture has cooled, gently fold through the whipped cream until well combined, then divide between 4 – 6 serving bowls and place back into the fridge for up to 2 hours to set.

To serve, remove the mousse from the fridge and drizzle over a small amount of Coffee Vino Cotto. Use the tip of a knife to create a swirl and serve topped with fresh raspberries.

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