Rich Chocolate Mousse with Popping Candy
Desserts
Food
Make up to two days ahead and store covered in the fridge.
Prep: 20 minutes
Cook: 5 minutes
6 Servings
Ingredients
150g dark chocolate, 70% cocoa solids, broken into squares
4 large eggs, at room temperature, separated
25g Lyle’s Golden Syrup
25g Tate & Lyle Fairtrade Golden Caster Cane Sugar
2 tbsp brandy
1 level tbsp cocoa
150ml double cream
2 rounded tbsp popping candy
Method
- Put the chocolate in a small heatproof bowl and either place over a small pan of simmering water (do not let the bottom of the bowl touch the water) for 5 minutes or microwave briefly for about 1 minute until melted
- Combine the egg yolks, syrup and caster sugar in a mixing bowl and beat well with an electric hand mixer until thickened, for about 3 minutes. Mix in the brandy and cocoa
- Lightly whisk the cream until slightly thickened and it just holds its shape. Fold into the chocolate mixture, then stir in the chocolate until smooth
- Whisk the whites until soft peaks form and lightly fold into the chocolate mixture with a large metal spoon. Divide between glasses or small serving dishes and refrigerate for 1-2 hours or until softly set
- Scatter with the popping candy and serve straight away
