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Chocolate crème fraîche mousse
Makes 750g Desserts and puddings
Ingredients
- 150g crème fraîche
- 150g cream (35-45% milk fat)
- 100g egg (approx. 2 eggs)
- 100g egg yolk (from approx. 5 eggs)
- 100g caster sugar
- 80ml light corn syrup
- 200g dark chocolate (60-70% cocoa), chopped
- 1⁄2tsp vanilla paste
- 1⁄2tsp sea salt flakes
Method
Put the crème fraîche and cream in the bowl of an electric stand mixer and whip to medium peaks. Scrape the cream mix into another bowl and chill. Without cleaning out the mixer bowl, whisk the eggs and egg yolks on a high speed for around 5 minutes.
Just after the egg whisking begins, put the sugar and corn syrup into a 20cm-wide saucepan over a medium-high heat and bring to the boil, stirring with a heatproof spatula. The mix will look like a clumpy paste at first, then will melt and thin out as it heats.
As soon as the sugar syrup boils, turn the mixer off and quickly scrape the syrup onto the whisked egg. Recommence whisking. Whisk on a high speed for around 5 minutes as it cools.
Meanwhile, fill the empty syrup pan with 5cm water and bring to the boil. There’s no need to clean the pan as we are using it as a double boiler. Put the chocolate in a 25cm heatproof bowl and place it on the pan. Turn the heat off straight away and allow the chocolate to melt. This should time perfectly with the egg foam whipping and cooling. Check the temperature of the egg foam. It should be cool and moussey. Whisk in the vanilla and salt.
As soon as the chocolate has melted, remove the bowl from the heat and cool for 5 minutes. Fold one-third of the egg foam into the chocolate with a small balloon whisk and then fold in the remainder of the foam. Finally, fold in the chilled whipped cream. Chill the mix for around 1 hour until set.
This recipe was taken from the May 2020 issue of Food and Travel.
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