CHOCOLATE MASTIHA MOUSSE GLUTEN FREE RECIPE
Ingredients
  • 300G 70% COCOA DARK CHOCOLATE, CHOPPED
  • 4 EGGS, ROOM TEMPERATURE
  • 4 TBS CASTER SUGAR
  • 2 TSP GROUND MASTIHA TEARS
  • 1½ CUP (375ML) POURING CREAM
Instructions
Conventional Method
  1. Place chocolate in a large glass bowl and melt in microwave. Stir to combine and set aside to cool slightly.
  2. Whisk the eggs and sugar together for about 5 minutes until triple in volume. Add ground mastiha and whisk until combined.
  3. Gently fold the egg mixture through the melted chocolate one third at a time with a large rubber spatula.
  4. Gently fold through the pouring cream.
  5. Pour into serving glasses and refrigerate until set.
  6. Serve with dollop cream, chopped pistachios and dried rose petals.
Thermomix Method
  1. Place chocolate into the Thermomix bowl and grate for 8 sec/speed 6.
  2. Melt chocolate 4 min/50 deg/speed 2. Pour the mixture into a separate bowl and set aside.
  3. Clean and thoroughly dry the Thermomix bowl.
  4. Place the butterfly into the TM bowl and add the eggs and caster sugar. Whip 3 min/Speed 4 or until triple in volume.
  5. Add ground mastiha and whip 10 sec/speed 4.
  6. Add the chocolate mixture and combine in reverse mode/20 sec/speed 3.
  7. Add pouring cream and combine in reverse mode/10 sec/speed 3.
  8. Pour into serving glasses and refrigerate until set.
  9. Serve with dollop cream, chopped pistachios and dried rose petals.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/chocolate-mastiha-mousse-gluten-free-recipe/