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